Tippecanoe

Recipes 

M looking to make a base for a sour that I am going to sour using the dregs from a couple of bottles of supplication. Any suggestions on what I should brew? Not sure what I should use for abase yeast either.

Calder

Recipes 

2-row + wheat. 10 IBUs. Mash high. Any Belgian yeast.

Lambic is a mostly wheat beer.

Alternatively look up Flanders.

ReverseApacheMaster

Recipes 

A 50/50 or 60/40 wheat/barley malt (either two row or pilsner is good) mix is a good starting point for sour beers. It's the make up of most lambic beers. If you wanted to make something darker (in a Flanders red or oud bruin style) then look at starting with 60-70% two row or pilsner with a 10% flaked corn or sugar addition and the rest a mix of caravienne and caramunich. Obviously you are not bound by the basics. Modify as desired.

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Homebrew blog: http://homebrewingfun.blogspot.com/
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Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

DannPM

Recipes 

What do you like?

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