Search for Biermuncher's thread, "I've got the bug". He made a sour mash b-wiesse. I have soured around 16 oz (not quite 3 percent) of O'Flanagan's Standard stout (per his recipe for soured stout), boiled it and added it back to the primary after 5-6 days. I soured at room temp this past spring. It was stinky, but tasting it after the boil didn't bring thoughts of vomit. Anyhow, that stout is over four months old and it just keeps getting better!
I have 9 lbs of blackberries causing trouble in one of my freezers. I have been toying with the idea of brewing a lighter beer, souring 1-2 gallons, boiling, adding to the primary, then racking onto the b-berries in a secondary.
I used to be dyslexic, but am KO now!!
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