OK - I am still pretty new to doing sours. I have done some reading, but have a ways to go. I am planning on a "sour cherry stout" this weekend and would like advice on the best way to proceed. Basically, my question centers around adding cherry and how best to ferment.
Goal - a tart, cherry stout. Not shooting for any super funky flavors.
Will be brewing a basic stout.
Will be adding pure cherry concentrate (door county tart cherries) about 24 ounces
I have Roeselare blend and I also have WLP001.
Not sure what is the best plan of attack.
Should I brew the stout, and ferment with 001, then add cherry conc. and roeselare in secondary?
Should I add the cherry conc. right away and after primary with 001 add Roeselare to secondary?
Should I use the 001 at all? Should I just go with Roeselare straight into primary? Add cherry conc. at primary or in secondary later on? How much later.
Basically looking for advice on when to add cherry, should I use 001 and Roeselare . . . .or just Roeselare? Primary/secondary time frame? I know it will take a year+ for this beer, but would really appreciate some advice from those of you with experience.
That is the toughest thing with these beers . . . . time. I don't mind being patient. But, I really don't want to find out 18 months from now that I should have used a different method