Blackberry Sour (Gose)
Going ahead with another fruited sour using the Philly Sour yeast. This time I think I’ll do a mix of darker fruits (Blackberry, Cherry & Raspberry) and see how that goes. Like my last sour, I’ve added some lactose to counteract the sourness. I also added some dextrose to the boil to give the yeast some glucose for lactic acid production. I’ll probably add the fruit around day 5-6, purge with some c02 and leave for 3-4 days until fermentation finishes.
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