Originally Posted by Waynep005
I just brewe a kit for a sour Stout from Moore beer. It recomeded the WYeast Roselare 3763 belgian sour blend yeast. The instructions call for aging this beer for 6 months. Should this be done in secondary or in the primary to allow the yeast to "sour" the beer more? I have never made a sour beer before but thought this sounded like a good beer and a fun experiment.
instructions recommend a 6 month aging?? that yeast recommends an 18 month aging
I'm about 4 months in on a flanders red.... I've almost forgotten that its back there doing its thing in the secondary
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat