SpargePervert
Active Member
Hi,
I brewed up a flanders red ale almost 18 months ago now, using the dregs of a Cantillon geuze.
Its got some great sour notes to it, but it needs to be blended to add back a bit of sweetness to make it more drinkable.
I'm just not really sure how to go about blending.
I was going to brew a similar recipe, but should I ferment it out with an ale yeast? or inoculate it with some of the existing beer to get the same bugs?
I'm just weary that when it comes to blending and bottling the sour bugs will chew through all of the sugar from the new batch and I'll end up with lots of sour beer and none of the sweetness. Plus this may also lead to bottle bombs.
Do I need to do anything to knock out the bugs in the sour? Would adding a camden tablet work?
I'm not really sure how to approach this, so any help would be awesome.
I brewed up a flanders red ale almost 18 months ago now, using the dregs of a Cantillon geuze.
Its got some great sour notes to it, but it needs to be blended to add back a bit of sweetness to make it more drinkable.
I'm just not really sure how to go about blending.
I was going to brew a similar recipe, but should I ferment it out with an ale yeast? or inoculate it with some of the existing beer to get the same bugs?
I'm just weary that when it comes to blending and bottling the sour bugs will chew through all of the sugar from the new batch and I'll end up with lots of sour beer and none of the sweetness. Plus this may also lead to bottle bombs.
Do I need to do anything to knock out the bugs in the sour? Would adding a camden tablet work?
I'm not really sure how to approach this, so any help would be awesome.