RJSkypala
Well-Known Member
Hello all,
I am about to brew my first couple sour beers and after doing a bunch of research I still have a few questions.
The primary question I am left with is to whether or not to add the everything in the primary (i.e. pitching a packet of roselaire blend + bottle dregs) or doing a neutral yeast in primary and bugs in secondary.
I hear that you can get more souring characteristics by fermenting with bugs in the primary. However, if I go this route should I still rack to a secondary for aging? And, if I do transfer after a couple weeks would I there be enough yeast for the aging in secondary.
Sorry if some of these questions are confusing. I appreciate any help.
I am about to brew my first couple sour beers and after doing a bunch of research I still have a few questions.
The primary question I am left with is to whether or not to add the everything in the primary (i.e. pitching a packet of roselaire blend + bottle dregs) or doing a neutral yeast in primary and bugs in secondary.
I hear that you can get more souring characteristics by fermenting with bugs in the primary. However, if I go this route should I still rack to a secondary for aging? And, if I do transfer after a couple weeks would I there be enough yeast for the aging in secondary.
Sorry if some of these questions are confusing. I appreciate any help.