We're going to be using all Weyermann with Munich 1 and Carahell in the mix.
I'm not too familiar with their wide array of bases (Eraclea, Floor, Barke etc) and would love to know what you prefer and what they bring!
UK
Producing the second edition of our cola sour, this time round we want to try get that tart sharpness you get in coca cola. I see they use phosphoric but we've been considering using citric or malic for more a sherbet like sour.
Basically wondering if anyone has feedback on using these post fermentation/fruit. The beer has been kettle soured using lacto but we want a bit more tangy fizz to it.
Also it may just be me, but phosphoric just seems dangerous to drink, even though it's fair standard. What's the dangers over using phosphoric over the other 2?
(UK based)
Cheers!