lacticacid
Active Member
Has anyone had any experience with using cranberries in a sour beer? There is a recipe in Radical Brewing where a wheat beer is aged on cranberries and a Lambic blend.
evolume said:But do you think they are actually fermenting or adding anything to the beer if they are above the surface of the liquid?
My cranberries floated until I racked them in may. There was a nice cranberry tartness. They worked well in the beer and I am thinking of doing it again.
The beer won Belgian Specialty out of 18 entries this past fall. So it makes a decent beer.
I don't know this, but I would have assumed that fresh cranberries would have a very high ph and kill off yeast.
Rapt0rBrown said:I don't know this, but I would have assumed that fresh cranberries would have a very high ph and kill off yeast.
What was your recipe? I have an assload of frozen cranberries that need to be fermented somehow.
First: It looks like the URL, while sorid, no longer has anything to do with beer. Might want to edit OP.I've got a cranberry sour beer aging right now - just about ready to bottle. The whole beer was pretty experimental - I used a high percentage of acid malt (13%) to help with the souring and fermented it with a wine yeast before adding the cranberries and some Brett c. So far the samples have tasted really good. I used 1 lb of cranberries per gallon. I bought the cranberries fresh and then froze them in vacuum sealed bags. If you're interested, all the sordid details can be found at [URL redacted]
This post is over 10 years old. I'm sure the internet has had some sites come and go, which would surely affect links that were typed 10+ years ago?First: It looks like the URL, while sorid, no longer has anything to do with beer. Might want to edit OP.
But my Real Question is...
Did you have any problems clearing the brett out of your soft brewery parts? Did you do any particularly special cleaning/sanitation?
Curious, as I'm about to undertake my first sour and a little nervous about that part.
Thanks!
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