I have previously made one sour beer successfuly. It finished out to be very close to a berliner weisse. I kept cracking bottles over a year to taste the change. It was a great experience to taste it change very slowly.
The one deterent I have is the nine months and the bottling(to get it out of the primary's need to make other beers) required to achieve such a beer.
I have recently read an article in brew your own magazine on sour mashing.
The question is if I use this technique of sour mashing can I avoid the 9-12 month wait & drink my beer in say less that 2 months out of my keg??
Has anyone ever done it?
I would be leaning towards an oud bruin. Had a home brewed one from a master a couple years ago & I will never forget it.
I appreciate your input.
The one deterent I have is the nine months and the bottling(to get it out of the primary's need to make other beers) required to achieve such a beer.
I have recently read an article in brew your own magazine on sour mashing.
The question is if I use this technique of sour mashing can I avoid the 9-12 month wait & drink my beer in say less that 2 months out of my keg??
Has anyone ever done it?
I would be leaning towards an oud bruin. Had a home brewed one from a master a couple years ago & I will never forget it.
I appreciate your input.