Soured for 24 hours at 37.5 C with greek yohgurt.
Kept in HLT with temp controller.
which took pH to 3.7.
Small adjustment with liquid Lactic acid to 3.5 pH
Salt addition will be at 1.5g/L
1.5kg frozen strawberry addition in boil with 20 mins to go, in hop spiders and mashed in.
Innoculated with 2 x packets of Safale US05 with ferment temp at 17.5c
Blended 2kg frozen strawberries and 1kg raspberries and 2 cans of mixed berries in syrup.
Then added to fermenter at end of ferment. Raised temp to 20 for two days then dropped to 0 before racking