TravelingLight
Well-Known Member
I want to make sur their a isn't anything glaringly wrong about this experiment/process.
I plan on doing a "true" sour eventually and at least a kettle sour later this year. However, I was thinking about experimenting a little with my next beer.
I'm doing a saison in a few weeks. I was thinking of pulling off about a gallon or a little more of wort to a separate 1 or 2 gallon jug/carboy and pitching some bottle dregs from a viable commercial sour (using Tonsmiere`s list). And just let it ride for, well, I dunno. Some questions...
1) Will this make a sour beer?
2) Do I need to pitch some sacc as well?
3) Side bar...if this is an exercise in futility, maybe just pull some wort and use it to start building my own sour culture by continuously pitching commercial dregs and just adding fresh wort every couple months or so? I actually like this idea better. This way I'd be creating my own sour blend and able to continuously feed it and add to it. Can this be done for months and months or does it need to be used within a few months?
Thanks.
I plan on doing a "true" sour eventually and at least a kettle sour later this year. However, I was thinking about experimenting a little with my next beer.
I'm doing a saison in a few weeks. I was thinking of pulling off about a gallon or a little more of wort to a separate 1 or 2 gallon jug/carboy and pitching some bottle dregs from a viable commercial sour (using Tonsmiere`s list). And just let it ride for, well, I dunno. Some questions...
1) Will this make a sour beer?
2) Do I need to pitch some sacc as well?
3) Side bar...if this is an exercise in futility, maybe just pull some wort and use it to start building my own sour culture by continuously pitching commercial dregs and just adding fresh wort every couple months or so? I actually like this idea better. This way I'd be creating my own sour blend and able to continuously feed it and add to it. Can this be done for months and months or does it need to be used within a few months?
Thanks.