Moody_Copperpot
Well-Known Member
I recently brewed a Strong Ale, and I’d love to introduce some sour and vinous notes to it. I love my IPAs and all of that, and am a very hop forward brewer, but I absolutely LOVE sour ales, and can’t get enough of them lately. Namely anything by Jolly Pumpkin. I didn’t use any sort of special yeast, just S-04. I’m planning on aging it a minimum of 90 days. Any advice on how to achieve a bit of a sour character to the beer? Brettanomyces for example?