mcnewcp

Recipes 

That's a damn good idea.

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Better Beer Project

Primary: French/American Farmhouse, ECY20 Lambic
Secondary: Flanders Red
Kegged: Brett Cust Citra Pale Ale, Galaxy/HBC342 Wheat IPA
Bottled: Falconers Flight Farmhouse, 1 yr Blueberry Sour, 2 yr Berliner Weisse

mors

Recipes 

The reason the scoby isn't very good for souring beers is because of the kind of acid it creates. The scoby produces acetic acid (vinegar). This is the wrong kind of acid for most beer styles. The styles that do allow for this kind of acid only allow for it in smaller quantities.

JayberQue

Recipes 

I agree with this statement. But i was thinking that the scoby needs oxygen to produce the acetic acid. So if you toss it in a secondary fermenter, blanketed with co2, and toss an airlock on it and let the other players in the scoby go to work while choking out the acetobactor, you could probably get a near Flanders style brew.

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Beaver County Home Brewers/Hoedown Hollow Brew Club
Primary: SplitBatch Pale Ale (half will be casked/half kegged and fresh wet hopped), BCHB Red IPA, first attemp at flanders red style (three months in)
Secondary: Breakfast Stout
On Tap: English Black IPA, Fresh Wet Hopped Ringwood Ale

ThePonchoKid

Recipes 

Fermentation is never complete until the solution has turned to vinegar. A pH meter is the prudent measuring device to use if you want to go beyond taste