We brewed a heavily fruited sour using blackberry and raspberry puree. Half of the fruit puree was added before fermentation and the other half was added after. This is actually very dangerous because there is live yeast in the keg and adding additional sugar will cause fermentation to begin again. If this happens in a sealed container, pressure can build to the point that it will cause the container to explode.
We also had our beer evaluated by our buddy, Luis, who has some professional beer tasting (cicerone) training. You'll need to watch the video to see how it went.
Equipment: [ Ссылка ]
Recipe: [ Ссылка ]
Speaking of Luis, here are some videos that he's been in:
Chocolate Lager Beer: [ Ссылка ]
Belgian Style IPA: [ Ссылка ]
NYC Session IPA Brew Day: [ Ссылка ]
#homemade brewing #craftbeer #beer #recipe
