Hi all, I've got two five gallon carboys of Flanders Red aging in my basement. Both are approaching the 12 month mark. I recently tasted both for the first time. As expected, the first batch (generation 1 Roeselare) is sour but not strongly sour. The second batch (pitched onto the cake from the first batch) is definitely more sour. I've also added dregs over the course of the last 12 months.
I'm a fan of strongly sour beers and while I know I should wait at least another six months, I was thinking of adding some maltodextrin for the bugs to feed on to hopefully add some more sour/funk. My questions are:
1) How much should I add to each five gallon batch? 8 oz? 16 oz?
2) Do I just boil the maltodextrin in some quantity of water, cool, then add to the carboys?
Thanks!
I'm a fan of strongly sour beers and while I know I should wait at least another six months, I was thinking of adding some maltodextrin for the bugs to feed on to hopefully add some more sour/funk. My questions are:
1) How much should I add to each five gallon batch? 8 oz? 16 oz?
2) Do I just boil the maltodextrin in some quantity of water, cool, then add to the carboys?
Thanks!