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My first sour brew has been in the primary fermentor for about a month now, and I was planning on racking it today. Three questions: 1. It looks like the pellicle is starting to form. Any concerns about racking it now? I am assuming it will just reform over time in the secondary. 2. I...

A some point while I was boiling my wort today (a Flanders Red), a bee decided he was no longer fit for this world, and decided my wort was the place to off himself. I'm not exactly sure how long he was in there, but I do believe it was long enough that he was sterilized. I do not know what...

There is a good article on Beer Advocate on storing beer. http://beeradvocate.com/beer/101/store

Is the goal of the finings, cold crashing, and campden to eliminate all of the bugs? I assume this goal is twofold: no bottle bombs and the beer won't continue to sour in the bottle. Also, will the yeast from the malty beer be enough to carb the bottles, or would you add fresh yeast? Thanks

If the gravity of both beers is relatively low, I wouldn't think it would move too much after blending. I was even thinking you could just do your final blend in the bottling bucket. Then again, I have *zero* experience brewing or blend sours.

Thanks for the feedback. I think at this point, I am going to move forward with brewing a red ale, and go from there. I was already thinking about splitting the sour red and varying the aging process between the two. I like your red recipe I saw in another thread I guess we'll see where...

I'm looking to start brewing sour ales, and I had some questions re: blending. Question is posted in the Lambic & Wild Brewing forum. Thanks

I'm looking to start brewing some sour beers, and I was thinking of doing a Flanders Red based on Jamil's recipe (but skipping the CA Ale yeast). It seems that blending it a key component, but it is not quite clear to me how long to age and the ratios you should blend. My thought was to...

Like just about everyone else new around here, I've been reading this forum for a while (and stealing ideas), but now I have some specific questions. Introducing myself seemed to be the polite thing to do. I've been brewing seriously for the better part of a decade now, although my very...