bessieflames
Well-Known Member
Hi all-- I have been brewing beers for a while and I have been avoiding brewing a sour for fear of contaminating my other batches. It seems like whenever I go to a bar that has a sour available, I get it and enjoy it immensely. Haven't had a sour yet that I didn't like. I want to brew one and want some advice. I tend to like krieks and sour reds that don't have a lot of brett funk, but are very tart. I am a noob when it comes to sours, so I don't know if this is a Flanders style or a limbic. I have a few questions, so please be nice when answering them because I know they may be elementary. Yes, I did do researches much as possible, but still need advice.
Since I like more sour than funk (more lacto than brett?), should I use Roeselare blend? Would you recommend doing it in primary, or in primary with US-05, or in secondary after a US-05 primary fermentation?
I was thinking about doing a 1.060 red with US-05, racking to secondary and adding Roeselare. Then adding cherries and boiled oak chips a few months into secondary. Any suggestions? Should I add the dregs from a sour that I like as well?
Any tips for bottling? I usually keg but I don't want to have to sanitize afterwords.
All suggestions are appreciated.
Since I like more sour than funk (more lacto than brett?), should I use Roeselare blend? Would you recommend doing it in primary, or in primary with US-05, or in secondary after a US-05 primary fermentation?
I was thinking about doing a 1.060 red with US-05, racking to secondary and adding Roeselare. Then adding cherries and boiled oak chips a few months into secondary. Any suggestions? Should I add the dregs from a sour that I like as well?
Any tips for bottling? I usually keg but I don't want to have to sanitize afterwords.
All suggestions are appreciated.