Brewing your first sour beer is damn exciting

CornyKegs 728
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The hardest part is leaving it alone for half a year...

It seems like the best approach is to start a new batch every 3mos and hope future you reaps the deliciousness.
 
Yeah. As soon as I rack this one to secondary in a few weeks, Im starting a faster turn-around lacto beer. Then a cacoa/cinnamon sour brown in the vein of a Jolly Pumpkin beer.
 
DeTech said:
The hardest part is leaving it alone for half a year...

It seems like the best approach is to start a new batch every 3mos and hope future you reaps the deliciousness.
Click to expand...

A year or more seems to be pretty common - my Flanders Red will be in at least 12, possibly 18 months. It's tough to keep many fermenters tied up for that long a time!

There *are* much quicker ones . . . I expect my BWß to be 100% complete in 2-3 weeks.
 

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