So, i've been debating making a sour soon... picked up some expired roeselare, lacto and pedio about 2 weeks ago. i'm not looking for the sacc in he roeselare to be active because the brown that i made already fermented out.
So... after the nut brown fermented out i took a sample, and i've made this recipe before, but i guess because of the yeast it's a bit... boring (like a normal brown, which i'm not a fan of) and it got me thinking. Could i just dump all 3 sacks of bactera onto the brown and have an old bruin after awhile?
RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier