*Cambio en cantidades de dry hopping. Reducido a la mitad respecto a lo indicado.
Standard salts. Raspberry puree added at flame out to increase glucose which should increase lactic acid production.
Hoppy sour brewed using new Philly Sour yeast strain. Split into 10L and 5x 2L batches?
Kettle sour with NZ hops for an apricot and lime flavour. Special B for plum/raisin flavour. Secondary ferment with dried sloe berries and juniper. Try to keep base IBUs below 10 as dry hop will add a few units.