ReverseApacheMaster

Recipes 

If you were going to let it age and sour I'd think you could use the same recipe for both and about a month before bottling the sour give it a taste and see if you need to add more spices. If you do, you can make a spice tea, let it sit for a few weeks and then bottle. I'm not sure how quickly spices fade or what souring bugs can do with the flavors.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

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

boostsr20

Recipes 

Email Jason Yester of trinity. Emmas coffin>La Parcela. By a long shot....

biggc1

Recipes 

While I did think La Parcela was good, I didn't taste any pumpkin at all.

boostsr20

Recipes 

+1

biggc1

Recipes 

This Trinity has my interest. Anyone get anywhere emailing them or know much about it?

boostsr20

Recipes 

Look o the brewing network. They just did an interview with Jason. They use a blend of 3711/3724 for primary. I have a culture from their old growth that I've used successfully on a few batch. Now on it's third batch it's getting nicely sour. I know they use canned pumpkin in the boil and I believe they use roasted pumpkin in the mash. It's a pretty sour beer but your 100% sure it's a pumpkin beer, well balanced.

biggc1

Recipes 

Thanks just downloaded it. I' haven't attempted a sour yet but I love them and want to soon.

ghpeel

Recipes 

I don't think its necessarily too late for a sour, but you'll have to stick with a sour mash and no extra bugs in the carboy. Mash it really, really low, sour at least 1/3rd of the mash if not the whole damn thing, then boil it up and pitch a very fast, attenuative strain like WLP001.

You could also bottle half before fall and add some real bugs to the other half. Drink it next year

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Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!