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So I've been playing with the idea of brewing a sour apricot saison and have cobbled together this recipe:
https://www.brewersfriend.com/homebrew/recipe/view/998461/-the-bear
Now bear with me here, I've never done a sour beer and want to keep it simple.
I plan to get my Saison yeast and Brett in at primary fermentation and keep it in a dark warm place for 9-12 months. I also plan on adding apricot puree 1 month before bottling and likely adding a bit of US-05 to help with bottle conditioning.
Now tell me if I'm being silly - any and all advise is appreciated.
Thanks in Advance!!
https://www.brewersfriend.com/homebrew/recipe/view/998461/-the-bear
Now bear with me here, I've never done a sour beer and want to keep it simple.
I plan to get my Saison yeast and Brett in at primary fermentation and keep it in a dark warm place for 9-12 months. I also plan on adding apricot puree 1 month before bottling and likely adding a bit of US-05 to help with bottle conditioning.
Now tell me if I'm being silly - any and all advise is appreciated.
Thanks in Advance!!