Going to brew my first sour this weekend, its a all grain consecration kit from more beer. I've brewed several all grain beers with great results. Just a little nervous about the sour brewing..anyone have any helpful advice or tips
rexbanner said:I am wondering why Vinnie says to wait to add lacto/pedio. I would think you'd want to add lacto as early as possible to get a little sourness before most of the fermentables are gone. There's one person I'd like to have a few hours to talk to, although he did answer my email a while back, as he is known to do.
Ultimately though I think the best tip for sours is that in some ways they are actually easier to brew than normal beers. The sourness and funkyness will dominate the flavor profile, and time will ensure that you get both. The only way you could really screw this beer up is over-oaking it.
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