WesleyS
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I've been brewing for a little more than 6 years and have never made a sour, even though lambic and Flemish brown are some of my favorite beers. I wanted to make a sour that would be ready by this time next year. So, I wanted to get some suggestions on what to make that would fit that time frame. I've done a lot of reading on the subject but want some tips from you guys.
1. Recipe: I thought about just taking the honey and pineapple out of my American wheat recipe leaving 2 row, Munich, wheat malt, unmalted wheat and light crystal malt.
2. To be ready in a year would it be best to just use Brett instead of a lambic yeast blend? And should I ferment first with an ale strain and add Brett after fermentation is complete?
3. If I decided to add fruit after 6 months or so would it affect it being ready in a year.
Thanks in advance for any help. Also if you have a recipe and process that has worked for you and don't mind sharing I appreciate it
1. Recipe: I thought about just taking the honey and pineapple out of my American wheat recipe leaving 2 row, Munich, wheat malt, unmalted wheat and light crystal malt.
2. To be ready in a year would it be best to just use Brett instead of a lambic yeast blend? And should I ferment first with an ale strain and add Brett after fermentation is complete?
3. If I decided to add fruit after 6 months or so would it affect it being ready in a year.
Thanks in advance for any help. Also if you have a recipe and process that has worked for you and don't mind sharing I appreciate it