johnnyo1977
Well-Known Member
I made a raspberry stout 2 years ago. I kegged it and then got seporated and finaly divorced. all this time the beer has been in the keg and in the cool basement. I was talking with my lbhs owner and he said i should give it a try before throwing it out. so Monday after work i got the keg from the basement and pored a few glasses from it. it still had a strong raspberry smell and flavor but was on the thin side for taste. i bottled 12oz and took it down to Mike who ownes the lbhs to let him try it. He said the same thing. he then said i should try making a sour beer with it.
I have never had a sour beer and don't know the first thing about them.
I would like to know what i need to add to the beer to make it sour? Should i try to degass before i add anything? How long will it take? Should I rack it into a carboy or ferment in the keg?
Thanks for your help.
I have never had a sour beer and don't know the first thing about them.
I would like to know what i need to add to the beer to make it sour? Should i try to degass before i add anything? How long will it take? Should I rack it into a carboy or ferment in the keg?
Thanks for your help.