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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > How to make very sour base beer for blending?
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Old 01-17-2014, 08:05 AM   #11
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Haha just realized how old the original posts were on this thread. We got some zombies.

Primary: Sour Brown

Secondary: West Flanders Red, Golden Sour, Saison Brett #2 with Brett custersianus and Brett naardenensis, Saison Brett #1 with Brett bruxellensis

On Deck: 100% Brett IPA, West Flanders Red #2 with ECY BugFarm
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Old 01-17-2014, 09:09 PM   #12
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Ha, as long as we are bringing things back from the dead... I find that Wyeast's lambic blend is more sour every time I re-pitched it. I think the third pitch was the limit of my sour threshold.


Primary/Secondary/Bottles/Kegged: Delicious, delicious beer

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