I really am starting to like sour beers. But I wouldn't mind having only a bit of the sour if it meant that I didn't have to wait a year to get it.
Been thinking about the concept of souring the mash. While I read that it's possible to do it this way, and brew dogs even did on their show, I'm wondering if anybody's had any success with it, and what exactly your process was.
Been thinking about the concept of souring the mash. While I read that it's possible to do it this way, and brew dogs even did on their show, I'm wondering if anybody's had any success with it, and what exactly your process was.