O.L.D.B.B.A
Orange Light District Brews & Q's Company
Hi folks, thanks in advance. So...been making split batch sours using lactobacillus. I let them get very sour then pitch us05. I split the batch up in secondary and age on fruits or dry hop inside growlers. When the beer goes into secondary it tastes good, very sour but very pleasant. Every single one that I dry hop to tastes like total **** a week later. If I add fruit (Burban and smoked blackberries) the beer turns out great. If I dry hop, the beer has a very harsh and extremely unpleasant acidity. I am carefull about O2 and always purge with CO2 with a bottling wand. No oxidation in any fruited ones.