jvlpdillon
Well-Known Member
- Joined
- Oct 14, 2008
- Messages
- 183
- Reaction score
- 4
I have not yet made a sour ale, although I have a lot of interest in brewing a Flander's Red/Brown or Kriek. There are some things that seem consistent for instance a minimum year long fermentation. Don;t really on hops for bittering only preservative qualities. Even these I am sure could be debated.
I have theoretical knowledge of sour mashing, hold a mini mash for a couple days and introduce some form of lacto. keep it warm. yadda yadda
I haven't heard if this is always necessary or adding a blend of yeast blend for sour ales will achieve similar results.
I don't mind trying the mini sour mash. It is SWMBO that may ban me from ever brewing again of the house smells like off sauerkraut while I finish.
I have theoretical knowledge of sour mashing, hold a mini mash for a couple days and introduce some form of lacto. keep it warm. yadda yadda
I haven't heard if this is always necessary or adding a blend of yeast blend for sour ales will achieve similar results.
I don't mind trying the mini sour mash. It is SWMBO that may ban me from ever brewing again of the house smells like off sauerkraut while I finish.