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FAQ
,updated fruit question
A: Absolutely! Many of our members have made excellent sour beer with unhopped extract. We recommend trying the [[Gose#Milk_the_Funk_Gose_Recipe|MTF Gose recipe]], [[Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe|MTF Berliner Weisse recipe]], or [http://www.homebrewtalk.com/showthread.php?t=322168 AmandaK's lambic-style extract recipe].
==How much fruit do I addand when==Q: how How much fruit do I add to a sour beer, and what methods do I use?
A: Generally it is best practice to add the fruit after the beer has finished aging, and allow the beer to age on the fruit for ~2 months for beers that contain ''Brettanomyces'' (2 weeks aging time is fine for kettle sours without living ''Brettanomyces''). See the [[Soured_Fruit_Beer| Sour Fruited Beer]] wiki pagefor amount suggestions and specific applications.
==What happened to my head retention==