I brewed a buckwheat sour about 10 months ago and now it too sour for my taste. I guess it was too high of a starting gravity (1.060) or too warm fermentation room but any how, now i have 25 l of undrinkable stuff in my basement.
I don`t have any other sour fermenting at the moment so i can`t blend it with ohter sour but i have 6,5% and 16 IBU belgian blond conditioning at the moment. My plan is to blend that blond ale with sour and then age it with some berries.
how does that idea sound? Should i brew another sour for blending or age a sour and blond ale mix for a few months and then toss in the fruit?
I don`t have any other sour fermenting at the moment so i can`t blend it with ohter sour but i have 6,5% and 16 IBU belgian blond conditioning at the moment. My plan is to blend that blond ale with sour and then age it with some berries.
how does that idea sound? Should i brew another sour for blending or age a sour and blond ale mix for a few months and then toss in the fruit?