chase
Well-Known Member
I don't drink a lot of sour beer, but I enjoy them occasionally. 12 months ago I made a Flanders Red following JZ's recipe to the T. I've left it for 12 months and took a sample this weekend. It has only a very slight sourness to it.
I used WLP001 for the primary fermentation, then racked it and added a fresh Roeselare Blend smack pack. It has a wonderful wine and funk aroma. There has been a thin pelicle on it for about 9 month. It is in a glass carboy with a rubber stopper and an airlock. I opted out of the oak dowl thing because I've read horror stories of it cracking the carboy, and not contributing much to the final beer.
I have no problem letting it sit longer. I'm very patient and my beer pipeline is full so I'm not rushing it.
I'm not a novice brewer, but this is my first and only sour beer to date. I've had enough commercial Flanders Reds to know that my beer is insufficiently sour, but seems to have a good funkiness to it.
Does anyone have any suggestions or comments?
I used WLP001 for the primary fermentation, then racked it and added a fresh Roeselare Blend smack pack. It has a wonderful wine and funk aroma. There has been a thin pelicle on it for about 9 month. It is in a glass carboy with a rubber stopper and an airlock. I opted out of the oak dowl thing because I've read horror stories of it cracking the carboy, and not contributing much to the final beer.
I have no problem letting it sit longer. I'm very patient and my beer pipeline is full so I'm not rushing it.
I'm not a novice brewer, but this is my first and only sour beer to date. I've had enough commercial Flanders Reds to know that my beer is insufficiently sour, but seems to have a good funkiness to it.
Does anyone have any suggestions or comments?