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I'm going to start my own solera beer proyect, i got a new 15 gal white oak barrel and I want to put some sour red (flanders red inspired), I'm from Colombia and here is very dificult to get different kinds of bugs, I have only got lactobacillus, brett brux and brett lambicus, the sacch strains...

Im pretty sure you wont have any problem by mixing the bretts in a flanders

Thanks Dan! how much tincture do you think I should add to my 5 gal bat? like an ounce or two? this is my tincture, it has 2 cinnamon sticks, 8 cloves and some dry orange peel in 375ml of vodka

I have the orange peels already dry, I throw the other spices and that's it, butwhat to do with the orange peels?

how much vodka would you use in a 5 galon batch? I'm thinking about using a tinture with dry orange peel, cinnamon, clove and cardamum (OG: 1.052)

actually I made it with more or less 8-10 IBU, maybe could it sour?

what about adding corn starch to the wort? how could it turn out? would it be beneficial? or just a bad idea?

I will use some soda water to top up the starter, so no oxigen can get in, thank you cma62!

I brewed a batch of this in february but it didnt sour at all, but I bougt some lacto this week, if I pitch it?, will it sour?

if i have a package of lactobacillus, but i want to use it on more than one batch, should i do a starter? just like with yeast? or how should i propagate it?

If I have a 2019 hallertau Mittelfruh (3.8%AA) in the freezer, how much time should it take me to use them ase aged hops? Im planning a kind of a wild brew this next week. they al already a lilttle cheesy

Hey I'm new in the sours, I want to give this a try but I'm form Colombia and I can't find any sour mix, what do you think about making the wort as usual, fermenting with a german ale and then pitching some lacto grown from malts and brett from a bottle of beer? other thing i was planing to do...