Originally Posted by Alamo_Beer
Thats pretty sweet but your leap year sour is even cooler! Did you start another thread on it...did I miss it?
No I didn't, I just said I would be brewing something to 'commemorate' leap year in this thread: http://www.homebrewtalk.com/showthread.php?t=57018
Any excuse to brew
Its 66% Pale, 20% Vienna, 13% Munich, 1% Dark Candi (to get it to 10 SRM, which is still technically the lowest SRM and oud bruin can be) Its going to get Roeselare and maybe some other bugs from another fermentation going on now. I wanted it to be a certain color, and when I saw that 10 SRM was roughly what I wanted and still technically an oud bruin that was what I shot for. I've never seen one that pale, but I guess they can be. Like a pale golden brown.
I'm leaning towards the 'solera' type idea as opposed to the fruit now. Maybe only replace 1/3 instead of half though. We'll see.
If I replace a 1/3 each year, bottle at 3 years 6 months, bottle condition for six months, and the drink on leap year 2012 it would look like this:
Original beer percentages and schedule:
March 1st 2009: 66%
March 1st 2010: 44%
March 1st 2011: 29%
September 1st 2011: Bottle
February 29th 2012: Drink
Does that make sense, is my math right, good schedule?