I started a thread over in the Fermentation and Yeast forum - https://www.homebrewtalk.com/f163/wlp655-sour-belgian-mix-200523/ - but someone suggested my question might get more play here.
Basically, I am looking to brew my first sour beer - something along the lines of a Flanders Red or Brown. I would like to have something that is nicely sour, but without much (or any even) of the horsey, barnyard flavors that sometimes go with these sort of brews.
What controls these flavors? Is it the particular souring culture? Is it a timing thing? Is it a process thing?
I was thinking of first fermenting with a clean ale yeast (as advocated by Jamil) and then pitching either the Wyeast Roeselare Blend or the White Labs Sour Belgian Mix (WLP655). Would this technique give me a "clean sour"?
Basically, I am looking to brew my first sour beer - something along the lines of a Flanders Red or Brown. I would like to have something that is nicely sour, but without much (or any even) of the horsey, barnyard flavors that sometimes go with these sort of brews.
What controls these flavors? Is it the particular souring culture? Is it a timing thing? Is it a process thing?
I was thinking of first fermenting with a clean ale yeast (as advocated by Jamil) and then pitching either the Wyeast Roeselare Blend or the White Labs Sour Belgian Mix (WLP655). Would this technique give me a "clean sour"?