Blueberry Sour advice?

I've not done a blueberry sour. However, I have done a blueberry Belgium Blonde. Best advice I can give you is use a ton of blueberries!!! Blueberry's have a very delicate flavor which doesn't transfer to beer without a lot of fruit. Whatever you're think for cherries, double it for blueberries. Wild ass guess, 2lbs/gal.

 

Paging @stealth ...

Show us your bluebs

 

About to do one and interested in feedback in this thread.

 

I did a wit that got split into raspberry and blueberry. I put 5gallons on 6lbs of rasp, 5gal on 6lbs blueberries. There wasnt much blueberry flavor at two weeks. I threw in a 3lb can of vinters harvest blue berry puree. It still wasnt enough and the beer looked like bgrape kool aid.

 

I used 10 pounds of bluebs for a 5 gallon batch and it came out amazeballs. Tons of bluebs in your face. I let the beer sit on the bluebs for a bit over 2 months.

 

My Blueberry Moon Wit (not sour) had 5 lbs store-bought frozen blueberries added to secondary of 4 gallon batch. They probably were not the best morsels of fruit, in retrospect. Outside of the slight purplish tint and a little tartness, there wasn't much to remind you of blueberry. I recommend more riper berries per gallon.

 

I racked 2.5 gallons of a sour saison onto 6 lbs of blueberries last year. The beer is intensely purple and the blueberry flavor is in your face, very good. The tannin in the skin gave the beer a wine-like quality that I liked. These were berries my family and I picked, then frozen and added whole in secondary. It's a ton of blueberry per gallon, but the results were almost exactly what I was hoping for. My only change should I do it again would be a higher FG for some more sweetness. That plus the acidity of the beer would really make the blueberries shine.

 

I added 14.5 lbs of freshly picked (and then frozen for a couple days) blueberries to 5 gallons of a Flanders that I have had sitting for 2 years.
From what I have read it takes quite a bit of tart cherries also. So I added 24 lbs of hand picked-frozen cherries to 6 gallons of a Flanders that I have had sitting for 2.5 years.

 

I racked one on about 1lb/gal whole blueberries for 12 weeks.
However, I also added 3lb of blackberry puree at the end of the boil; the result has red wine qualities and noticeable berry / fruit notes but nobody has told me that they pick up on blueberry notes specifically.