[Pope of Dope]

I already read some previous posts about this topic, but I'll just ask: Brewing my first sour, planning a 5-6% abv with Safale 05, then in secondary add Lambic yeast and 12 lbs of frozen cherries (dumped right in) for 6 months or so.  Suggestions?   

[Stevie]

Keep head space to a minimum and punch down fruit if above the beer.

[Pope of Dope]

Okay.  And would you suggest tart or sweet cherries?  I know the answer is probably preference, but that's what I'm asking. 

[denny]

Okay.  And would you suggest tart or sweet cherries?  I know the answer is probably preference, but that's what I'm asking.

Tart is the norm.

[klickitat jim]

Tart for sours, but I like bings in dark normal beers

[homoeccentricus]

Never, ever put sweet cherries in lambic.
Belgium thanks you.

[hopfenundmalz]

I prefer Balaton over Montmorency cherries, but that is my palate. Schaarbeek cherries are almost impossible to find in the US.

[homoeccentricus]

Schaarbeek cherries are almost impossible to find in the US.

Same in Belgium

[ynotbrusum]

If cherries are hard to find, I have had success with tart cherry concentrate.  Plus no messing with post ferment fruit pits and skins....some concentrates are pretty good these days.

[Steve Ruch]

I prefer Balaton over Montmorency cherries, but
that is my palate. Schaarbeek cherries are almost impossible to find in the US.

I gave up looking for sour cherries where I used to live and planted a couple of trees.

[hopfenundmalz]

I prefer Balaton over Montmorency cherries, but
that is my palate. Schaarbeek cherries are almost impossible to find in the US.

I gave up looking for sour cherries where I used to live and planted a couple of trees.

They grow a lot of eating cherries in the NW.

For some reason, Michigan grows about 75% of the sour/culinary cherries.

MIchigan State has a prof that has been trying to diversify the sour cherry varieties. There are many from Hungary and Poland that have never been introduced here.