« on: August 18, 2014, 04:45:25 PM »
I have a batch that I split between four carboys. The original recipe is 75% Pilsner and 25% Munich I. I added 6 IBU of first wort hops and boiled the wort for 15 minutes. I took 5 gallons and chilled to about 100 degrees then added Wyeast Lactobacillus Brevis. Original gravity for this was 1.047 and it is down to 1.005.
The rest of the batch I boiled for 75 more minutes, got the IBU up to 23, and added a smidge of Crystal hops at flameout. The three yeasts I used for the other carboys are WY3942 Belgian Wheat, Wy3522 Ardennes and WY1469 Yorkshire. The two Belgian strains taste great out of the carboy and I am ready to carb and serve them. The English yeast is kind of boring and I am thinking about adding some fruit to the secondary.
My question is this - I think I would like to add fruit to either the Lacto batch, the English batch or both, but I am not sure which fruit to add. I was thinking blackberries to the Lacto, but now I am worried that it will be too tart. It is already pretty darn sour. Maybe berries in the English version and something less tart in the sour version?