Jbrew33
Active Member
Hey all. I'm going to give a sour a shot here. In need of some suggestions please.
My base beer will be a 1.060 Blonde Ale. I'm planning on using Wyeast's Lambic Blend or WL's Sour Blend. Probably some sour cherries and some wine soaked french oak cubes. I'm planning on this beer taking 1 year.
Ultimately, I'd like a fairly sour beer (think Russian River more so than Cantillon).
Do you suggest doing primary fermentation with a strain of Sacc then racking and adding the lambic/sour pack or just going all in with the lambic/sour blend from the get go?
Also, I was considering adding some Russian River or Jolly Pumpkin dregs to the beer. Not much, maybe a few bottles worth. Is it even worth adding that little? When would be the best time to add them?
Any help would be appreciated. Thanks.
My base beer will be a 1.060 Blonde Ale. I'm planning on using Wyeast's Lambic Blend or WL's Sour Blend. Probably some sour cherries and some wine soaked french oak cubes. I'm planning on this beer taking 1 year.
Ultimately, I'd like a fairly sour beer (think Russian River more so than Cantillon).
Do you suggest doing primary fermentation with a strain of Sacc then racking and adding the lambic/sour pack or just going all in with the lambic/sour blend from the get go?
Also, I was considering adding some Russian River or Jolly Pumpkin dregs to the beer. Not much, maybe a few bottles worth. Is it even worth adding that little? When would be the best time to add them?
Any help would be appreciated. Thanks.