killian
Well-Known Member
I have recently reignited my interest in sour beers and I was thinking about brewing a Flemish red but I'm nervous ass hell about using anything other than saccharomyces cerevisiae in my home brewery any one around here brewing sour beers?
anyone got a good recommendation for using oak chips/staves?
I'm thinking about brewing 10 gallon batches fermenting half in a bucket and half in a carboy then blended post fermentation to try and match the oxygen introduced when using oak barrels.
I'm thinking about using some dregs from a bottle of rodenbach should I make some kind of a starter?
I'm interested in any kind of sours and I cant get any oud bruin or berliner weiss in my area what beer should I start out with?
anyone got a good recommendation for using oak chips/staves?
I'm thinking about brewing 10 gallon batches fermenting half in a bucket and half in a carboy then blended post fermentation to try and match the oxygen introduced when using oak barrels.
I'm thinking about using some dregs from a bottle of rodenbach should I make some kind of a starter?
I'm interested in any kind of sours and I cant get any oud bruin or berliner weiss in my area what beer should I start out with?