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Taste Notes

For what its worth comp 38.5 and first place finish 29A - this was mixed berry version dings- slightly sulfry (suggestion maybe it was too young) , did not get much else in critism but only scored 15/20 on both for taste.

Notes

Mash as usual and boil for 15 minutes. Cool to 85-90 degrees and pitch Lactobacillus. Cover brew pot, seal with saran Wrap. After 36-48 hours check pH and add lactic acid as needed to reduce to <4.0. Return to burner and commence 45 minute boil per recipe. Seconday on to apricots/peaches ?????? Berries????? Tart Cherries???? 1.073 first running 6.5 gallons second runnings 17.5 could be a little more but stopped transfer - lost some due to ball vauove being opened gravity 1.041 had to pour off wort from carboys to add lacto starter 5.23 ph before lacto addition after first boil 3.2 PH after 48 hrs with lacto subed hallertu for cashmere older hops so used 2 oz at 15 added .1 oz warrior at 15 Strawberry rhubard final numbers 5.0 brix 5.91 abv 3.15 PH Blue berry, raspberry,blackberry 5.87 brix 5.2 ABV 3.17 ph Cherry 8.9 brix 5.2 ABV 3.16 PH Strawberr rhub had a lot of sediment in bottles. They are becoming bottle bombs when opening. May have over carbed or maybe infection. flame out used .5 old perle and .1 oz experimental grapefruit pitched harvested san diego in 2 carboys finished very cloudy pitched Cali yeast in 1 finished clearer both finished same gravity Split batches into 3.5 gallons cali and 1.5 gallons san diego into barrel and pitched brett 2.5 gallons racked to 5 lbs dark sweet cherry 2.25 gallons racked to 2 lbs raspberry 2 lb blue berry and black berry 1.75 gallons racked to 24 oz rhubarb and 2 lb strawberry did longer boil so maybe upped spg.