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Agree on tasting blending ratios. I have used up to 25% of a dry white in a golden sour (5L box blended with 15L beer) or as low as ~4% (1 750ml bold red bottle with 19L of beer)

I personally recommend using finished wine to blend with your sour beer, if you are a homebrewer.

I suggest that 2 year aged homegrown hops is fine, just use them as is.

I'll counter with, you might try some Brett for a few months and see what happens.

If you are interested in sour beers enough to brew one - brew a proper Oud Bruin now. You will not regret it. This recipe looks fine for a clean sour brown ale. If you plan on drinking withing 6 months, I would aim for 10 IBU.

Well, what made you think the buttermilk culture wasn't ready but the culture in the cooler was ready? You should have made a starter for that cooler culture. 90 for 3 days outside anywhere sounds unlikely. Its been hot here, 90 degree days, but at least in the 70s at night. Might want to...

The Brett should reduce the diacetyl in time. If you still have strong diacetyl in December, consider pitching some fresh Brett.

Where do you get your Rhubarb? Perhaps a farmers market? I thought I'd try to grow some but it looks difficult here in eastern NC.

Or clean your kettle??? :confused: :mug:

this

What I hear you are saying is some sach yeast has infected your new sour beer strain?

I must have looked for an hour on your blog and missed all the wine and sour beer posts. :drunk: Love the book, thanks for the help.

I think a good way to think about it is that it is unlikely that the fruit is going to lose much if any any acid as it ripens. I would expect acids to be produced as it ripens. It may taste less sour due the natural sugar development (ripening). As far as being detrimental...I think a lot...

add some now, add some in 2 weeks as they ripen. beer is probably gonna sit on the fruit a couple months anyway right?

There has been some discussion of low ph in sour beers slowing the absorption of dry hop aromas and flavors, but nothing definitive has been published that I have seen anyway. Not sure if there is any real truth to it, but I have seen temperature affect dry hopping time (colder takes longer for...

Well sure, but I can also make 11 gallons of something really nice for the same $30 I would spend on 1 750ml bottle. That said I think a hop tolerant strain that reliable sours is probably worth it.

So while I never think $30 is a good price for a beer, it makes it tempting to spring for one of the cascades just to get that strain of lacto.

From 1 to 10, how sour does the cascade lacto take your homebrew?

I did find this, which is interesting. http://www.themadfermentationist.com/2010/02/blending-wine-and-lambic.html

I recall seeing some information on people adding wine to sour beers in the past, beyond aging in wine barrels, but I can't seem to find the references any more. I don't see anything in the American Sour Beers index. Google doesn't seem to find anything. I do see lot's of references to...