I'm looking to start brewing some sour beers, and I was thinking of doing a Flanders Red based on Jamil's recipe (but skipping the CA Ale yeast).
It seems that blending it a key component, but it is not quite clear to me how long to age and the ratios you should blend. My thought was to blend one beer aged two years (brewed now) and another aged one year (brewed a year from now) at a ratio of 1 to 1.
Does this seem reasonable? Does anyone have thoughts on what would be a better approach?
Given the long term nature of these beers, I would like to have a plan in mind before I start.
Thanks!
It seems that blending it a key component, but it is not quite clear to me how long to age and the ratios you should blend. My thought was to blend one beer aged two years (brewed now) and another aged one year (brewed a year from now) at a ratio of 1 to 1.
Does this seem reasonable? Does anyone have thoughts on what would be a better approach?
Given the long term nature of these beers, I would like to have a plan in mind before I start.
Thanks!