Hi, new to the forum and sortof new to brewing with anything other than Sacch. I brewed an Orval clone and aged a gallon of it with the dregs from a bottle of orval and it came out great, my only other attempt is ongoing- dregs from a belgian geuze added to a biere de garde I brewed about a year ago.
I have a question about a fruit brew I've recently bottled. I followed a modified version of The Mad Fermentationist's lemon pepper single which was higher alcohol (7%) and higher IBUs (~35). After a two-week primary I racked to secondary and added approx 1 pound per gallon of wild blackberries I'd picked which had been frozen for a couple of weeks.
My question is will the wild yeasts/bacteria on the fruit get to work on this beer or will the low pH, high-ish IBUs or freezing step prevent that? Interested so I know whether to age some or drink it over the christmas break. Any ideas about what would/would not be likely to survive in these conditions would be appreciated as I'm trying to develop my palate for sour/funky brews.