06/01/2026
Yesterday we brewed a fresh batch of our fruited sour with passion fruit, orange, and guava. Today we’re checking in on it.
During fermentation we run daily lab work to track gravity and pH. Gravity tells us how much sugar has converted to alcohol. pH tells us how much acid is developing. Both numbers need to drop and today both numbers dropped right on track.
13.7 down to 12.6 on gravity. 5.1 down to 3.10 on pH. First day fermentation looking exactly the way it should.
This beer is going to be worth the wait.🍺