I recently brewed a Strong Ale, and I’d love to introduce some sour and vinous notes to it. I love my IPAs and all of that, and am a very hop forward brewer, but I absolutely LOVE sour ales, and can’t get enough of them lately. Namely anything by Jolly Pumpkin. I didn’t use any sort of special yeast, just S-04. I’m planning on aging it a minimum of 90 days. Any advice on how to achieve a bit of a sour character to the beer? Brettanomyces for example?
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.