Gabe
It's a sickness!
Hi everyone,
So it's time for me to start a long term project. And I really want to use a big bottle of some souring strains of yeast a friend brought down to me from Mendo. I have the opportunity to brew using some white peaches and was wondering:
1.What you guys and gals use as a base grain bill?
2.When do you add the souring yeast? Do you use a clean yeast up front?
3.When should I add the fruit and how long should I let it sit on the fruit?
Thanks for any advise up front.
So it's time for me to start a long term project. And I really want to use a big bottle of some souring strains of yeast a friend brought down to me from Mendo. I have the opportunity to brew using some white peaches and was wondering:
1.What you guys and gals use as a base grain bill?
2.When do you add the souring yeast? Do you use a clean yeast up front?
3.When should I add the fruit and how long should I let it sit on the fruit?
Thanks for any advise up front.