theheadonthedoor
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- Dec 14, 2012
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My friend wants to make a sour with flavors of pear and apple, whether it's from yeast, hops, or actually adding fruits is entirely up to what works to achieve that flavor.
First, what yeasts give off the most esters of pear and apple? I assume English but specifically which yeasts have worked?
Any hops? People say Calypso can do this a but but I used a lb of Calypso leaf last year and it was more lemony and earthy.
And if I do decide to add fruit, what has worked? Or maybe I'll just dump in some cider and perry. It's homebrewing and we can do whatever we want.
Thanks!
First, what yeasts give off the most esters of pear and apple? I assume English but specifically which yeasts have worked?
Any hops? People say Calypso can do this a but but I used a lb of Calypso leaf last year and it was more lemony and earthy.
And if I do decide to add fruit, what has worked? Or maybe I'll just dump in some cider and perry. It's homebrewing and we can do whatever we want.
Thanks!
