malevolent

Recipes 

I have a PM Flanders Red going right now... smells phenomenal. No off scents about 2 weeks into primary...hoping the run keeps going. Ferm temp is a constant 65-66 degrees.

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Looking for:

Russian River Brewing -- Consecration, Supplication, Pliny the Elder

Heady Topper

Hopslam

Can get anything found in the northeast (including most DFH). PM me

WolvinMaine

Recipes 

Remember, a 1 gallon test batch today is a 5 gallon sour culture pitch for tomorrow!

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http://grainandgrain.com/

ICWiener

Recipes 

What about hops? I know that a lot of sours are brewed with aged hops. I'm assuming that has to do with not only flavor, but also reducing their anti-microbial properties. Would I have to compensate? Or does it really matter all that much?

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Have you thought about what to name it?
I was thinking Benderbrau if it's an ale, Botweiser if it's a lager.
I hope it's a lager so I can take it to a ball game.

malevolent

Recipes 

The beer is going to be aged for quite a while, so much of the hop flavor is going to disappear anyways. For my 6.5 gall batch I used 1oz Hallertauer

__________________
Looking for:

Russian River Brewing -- Consecration, Supplication, Pliny the Elder

Heady Topper

Hopslam

Can get anything found in the northeast (including most DFH). PM me

WolvinMaine

Recipes 

With a long aging sour like a flemish red, you don't really do any late hops. I have done about 1oz of lower alpha hops for 60 minutes. 15 to 20 IBU's should do fine.

__________________
http://grainandgrain.com/

ICWiener

Recipes 

Speaking of making a sour from extract. I just found this today...

https://morebeer.com/view_product/6229

Hmmm....might have to put in an order and kick this project into high gear.

__________________
Have you thought about what to name it?
I was thinking Benderbrau if it's an ale, Botweiser if it's a lager.
I hope it's a lager so I can take it to a ball game.