Hellllo! My wife requested a seabuckthorn beer and what style is better than a Berliner Wiesse? I'm curious if anyone has any suggestions on adding them. I'm planning to whirlpool with them, but maybe adding them after primary would be better? As I understand it, whirlpooling pre fermentation will result in a more tart flavor. I'm also going to kettle sour the beer using my tepache. Anyone tried this? I'm certain it will work and my tepache turns nice and sour after about a day. I'm guessing I'll get a bit of attenuation from that as well. Here's the recipe: https://www.brewersfriend.com/homebrew/recipe/view/825858/tepache-soured-seabuckthorn-citra-berliner Any suggestions are greatly appreciated.