Originally Posted by WilliamWS
JP dregs can certainly make a nice sour by themselves but I was just saying that if you're specifically going for a FR flavor profile (as opposed to a nonspecific sour beer which can be every bit as tasty, just different) I'd probably pitch something else in addition.
I've had nearly all of JP's releases in the last 4 yrs and had several homebrews made with dregs and while some have been quite sour, none have really had a flavor profile that says "Flanders Red" to me. But you'll probably end up with a tasty sour beer either way.
OH...now I get what you are saying.
I guess I'm more interested in replicating the malt profile for FR than the bug profile.
I have a buddy with a few FR's going that are more appropriately bugged, when he finished one up, Im going to steal some of said bugs.
This is the grist, BTW
3 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1 26.1 %
2 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 2 23.9 %
2 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 3 23.9 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4 8.7 %
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 5 8.7 %
8.0 oz Aromatic Malt (Briess) (20.0 SRM) Grain 6 4.3 %
8.0 oz Special Roast (Briess) (50.0 SRM) Grain 7 4.3 %
0.75 oz Cascade [5.50 %] - Boil 90.0 min Hop 8 14.6 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 9 -