daggers_nz
Well-Known Member
Hi friends
I've never dabbled with sour beers, I understand there are a few ways to go about it.. sour mash, lambic ferment (year long) but I was wondering if you could achieve good results with using something like WLP655 (Belgian Sour Mix) with a 2-3 week ferment.
I have a few questions
1) Glass, silicon and stainless steel are safe? Throw away plastic (bottling bucket, bottling wand) after bottling?
2) Full boil or 15 min boil? I don't really know if I'm intentionally souring it through bad hygiene or just using sour yeast
my recipe was probably going to be 80% pilsner, 20% flaked unmalted wheat, ¬15IBU from something noble like Tettnang or Hallertau. OG around 1.048.
any help would be rad thanks. I know there is a lot of info out there on the internet but I thought i'd get more specific answers here.
I've never dabbled with sour beers, I understand there are a few ways to go about it.. sour mash, lambic ferment (year long) but I was wondering if you could achieve good results with using something like WLP655 (Belgian Sour Mix) with a 2-3 week ferment.
I have a few questions
1) Glass, silicon and stainless steel are safe? Throw away plastic (bottling bucket, bottling wand) after bottling?
2) Full boil or 15 min boil? I don't really know if I'm intentionally souring it through bad hygiene or just using sour yeast
my recipe was probably going to be 80% pilsner, 20% flaked unmalted wheat, ¬15IBU from something noble like Tettnang or Hallertau. OG around 1.048.
any help would be rad thanks. I know there is a lot of info out there on the internet but I thought i'd get more specific answers here.