Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)
After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck
Experienced minor blowoff thanks to the fruit puree fermenting
Sampled every 2-3 months until done
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Last Updated: 2016-05-03 20:53 UTC
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