Hello brewers!
I am making a sour beer and I am looking to discuss the process. I started with a sour mash, did a clean ferment (kind of like a pale ale with Wyeast American Wheat) and racked into secondary. Here I added dregs from a previous sour beer (lambic blend) and I have noticed a nice a nice white film over the top. I would like to go for a high degree of sour, and I've been reading that its best to inoculate with this culture for primary to achieve what I'm aiming for. If that true in your experience?
I plan on adding another lambic blend (as soon as it comes in, that is), unless there were another type of souring yeast that would help me reach maximum sour over the next year or so.
Thanks for your advice! Cheers!
I am making a sour beer and I am looking to discuss the process. I started with a sour mash, did a clean ferment (kind of like a pale ale with Wyeast American Wheat) and racked into secondary. Here I added dregs from a previous sour beer (lambic blend) and I have noticed a nice a nice white film over the top. I would like to go for a high degree of sour, and I've been reading that its best to inoculate with this culture for primary to achieve what I'm aiming for. If that true in your experience?
I plan on adding another lambic blend (as soon as it comes in, that is), unless there were another type of souring yeast that would help me reach maximum sour over the next year or so.
Thanks for your advice! Cheers!