So I made a sour red 10 gallon batch. Half was with east coast yeast bug county. The other with wyeast 3278. I was as planning on making a kolsch(well more like Wit beer with kolsch yeast) today but when I went to brew I realized I forgot to make a yeast starter and my one smack pack was not enough for 10 gallons. Not exactly sure how that happened. Lots on the old mind I guess. I had saved the yeast from the sour red batch so it was half bug county/3278 mixed together. I decided the kolsch recipe seemed good enough and so in went the sour yeast. Kinda curious how it may turn out. 13# 2 row 4# red wheat 3# unmalted wheat berries Oz bitter orange peel Oz coriander Combined yeast slurry No hops. Curious how this may turn out. Half will go into raspberries.
You seem pretty curious. Should turn out just fine. How'd you mash? FWIW, raspberry and coriander doesn't seem like a great flavor combination, but YMMV.
I'd imagine with your yeast combo and no hops that it might get pretty sour -- though you can never be 100% with these things. With this in mind, and as a general rule of thumb, I wouldn't per-determine my fruit additions before the beers has completed primary fermentation and I give it a taste. I typically let the beer tell me what fruit would either compliment it best. I think this may be especially important given the use of spices. Just my 2 cents, though. Let us know how it comes out!
Thanks. Like you and Jesus said I will probably hold off on the fruit. See what happens first. May not need any.
