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Bærmikser: Tropisk Berliner (10L): - 3pk tropisk smoothie mix a 400 g (Mangao, papaya, ananas) + 1 pk mango 300g - Tørrhumling i 7 dager (Has i sammen med frukt): 10g CITRA + 10g CASCADE Bringerbær Berliner (10L) - 4 pk a 400g Frosne Bringebær Skogsbær berliner (10L) - 4 pk a 400g frosne Skogsbær Pasjons Berliner: - 1 pk Fruktpuree (Pasjonsfrukt) - Tørrhumling i 7 dager (Has i sammen med frukt): 10g CITRA + 10g CASCADE Kirsebær: - 3kg/10L Kirsebær Kirsebær/Svartsurbær (10L) - 1kg Kirsebær - 1.5kg Svartsurbær ---------------------------------------- - Må ha Rice Hulls - Må røre minst en gang til tross for det .... dårlig gjennomstrømning gir økt mesketid Ref: http://sourbeerblog.com/fast-souring-lactobacillus/ ----------------------------------------------------------------------------------- - Mash standard, and mash out on 78 DegC .... this kills other bacteria and lock in the enzymes - Cool to 40 degrees C - Pour into SOur fermenter vessel with heater and keep at 39 DegC - Check the progress of your Lactobacillus fermentation via a pH meter every 12 to 24 hours. a pH around 3.6 generally equates with a tartness appropriate for styles like Berliner Weisse or Gose. A pH around 3.3 will be strongly sour, on par with many young lambic style beers. - WHen Sour enough, Do the Boil and Hops program. - Divide batch into 2 fermenters .... one with Berry addition and the other with Dry Hopping My additional Procedure ----------------------------------------------------------------------------------- Use "Nycopro Ferie" Capsules for bacteria addition. 5 capsules for 22 liter wort 38 DegC for 20 hours gave pH 3.3 ----------------------------------------------------------------------------------- Ferment normally and add fruit approx 7 days Split batch in 2 x 10 liters - 1 batch with Raspberries (1600 g per 10 liter) - 1 batch with Woodberries (Skogsbær) (1600 g per 10 liter) Ferment until end Prime and bottle beer -----------------------------------------------