Fruited Kettle Sour
Summer time means fruity sour. My homebrew shop is currently out of Wildbrew Philly sour, a strain of yeast that produces lactic acid as well as alcohol. This yeast has been my go-to for sours for the last couple of years, as it’s a lot less effort than kettle sours and produces similar results. However, I’m strapped for time given I want this beer done by Christmas, and Philly Sour isn’t really an option, so I’m going back to my kettle-sour roots.
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