denimglen
Well-Known Member
Hey all,
I'm doing my first sour at the moment - Flander's Red, JZs recipe, fermented with Roselare from the start.
It's been in the primary for about 2 months now, I was thinking of splitting off about 3 gallons for bulk aging, 1 gal onto a couple pounds of raspberries, and another gal that will be dry hopped.
I'm thinking of using amarillo and/or simcoe - I think the fruit-citrus from these hops will go well with the fruitness from yeast/bacteria combo. I think I would add it about 10 days before I bottle. Still unsure on quantities - don't know if I should go kinda high at an ounce or two for a gallon or keep it in the same sorta ratio as you would for an APA or something.
I know a couple of the big boys in Belgium have done this I but haven't been able to find much information.
Does anyone have any info? Tasted these beers? Done it yourself?
Any info would be greatly appreciated, cheers!
I'm doing my first sour at the moment - Flander's Red, JZs recipe, fermented with Roselare from the start.
It's been in the primary for about 2 months now, I was thinking of splitting off about 3 gallons for bulk aging, 1 gal onto a couple pounds of raspberries, and another gal that will be dry hopped.
I'm thinking of using amarillo and/or simcoe - I think the fruit-citrus from these hops will go well with the fruitness from yeast/bacteria combo. I think I would add it about 10 days before I bottle. Still unsure on quantities - don't know if I should go kinda high at an ounce or two for a gallon or keep it in the same sorta ratio as you would for an APA or something.
I know a couple of the big boys in Belgium have done this I but haven't been able to find much information.
Does anyone have any info? Tasted these beers? Done it yourself?
Any info would be greatly appreciated, cheers!