moger777
Well-Known Member
- Joined
- Oct 4, 2007
- Messages
- 149
- Reaction score
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I had the pleasure of trying a sour brown this weekend from the monk cafe. I've had lambics before but thought they were too sour. I really enjoyed the brown ale though and wanna try one myself. I was thinking of splitting the batch in two and brewing one with a cultured lambic blend and the other using wild yeast from my backyard to compare them with. What I need is a good yeast to use for a sour brown.