615
edits
Changes
m
added ref to Sour Hour episode 70 for fruit ratio discussion
Fruit can be used for a 2nd steeping and second use of fruit can still provide flavor and color, but in a more subdued way than first use. Both Jester King and the Rare Barrel use fruit more than once, and Jester King reports preferring their second use fruit beers to their first due to more subtlety and balance<ref name='Jester King on the Sour Hour pt. 2'>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Sour Hour episode 15 - Jester King pt. 2]</ref> (~15 minutes in). Other breweries, including Cantillon<ref>[http://www.cantillon.be/br/3_102 Cantillon Kriek]</ref>, The Bruery, and Upright<ref>[http://www.ratebeer.com/beer/upright-special-herbs/224318/ Upright Special Herbs]</ref>, also report multiple conducting steepings of fruit, at least at one point if not currently.
Jay Goodwin from [[The Rare Barrel]] suggests using 42 lbs/oak barrel (0.7 lbs/gallon) as a good starting point for fruit puree <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-10/ The Sour Hour episode 10]</ref> (~22 minutes in). See also the Sour Hour Episode 70 with Breakside for a brief discussion of fruiting ranges, highlighting the wide range of ratios used and the importance of fruit variety and quality <ref>[http://www.thebrewingnetwork.com/sour-hour-episode-70/ The Sour Hour episode 70]</ref>(~47 min in).
Don't be afraid to experiment outside of these guidelines.