effigyoffaith
Well-Known Member
All accounts say that sour beer needs a long time (years) of aging to develop desirable complex flavors and aromas and to allow the short chain organic acids to ester-ify.
My question: Is there an advantage to long aging in the carboy? or is it reasonable to go head and bottle, free up the carboy and age in the bottle for 12+ months?
Specifics: In june I brewed an oud bruin. I let fermentation go for a week with ale yeast then I pitched Wyeast's Roeselare blend and ~1/2 oz oak cubes. I delayed adding the bug because I'm not really a fan of the intense sour beers. I prefer a more gentle tartness and the complex funky aroma/flavor.
My question: Is there an advantage to long aging in the carboy? or is it reasonable to go head and bottle, free up the carboy and age in the bottle for 12+ months?
Specifics: In june I brewed an oud bruin. I let fermentation go for a week with ale yeast then I pitched Wyeast's Roeselare blend and ~1/2 oz oak cubes. I delayed adding the bug because I'm not really a fan of the intense sour beers. I prefer a more gentle tartness and the complex funky aroma/flavor.