mr_javi
Well-Known Member
Recently introduced to a few sours at a local brewery's "Sour Room". I tried 5 or 6 different ones and all of them were pretty dry. Is this typical of most Brett, Lacto, and Ped brews? I am researching for possibly brewing a sour for myself. I really like dry finishing beers, and want to have that character to my own sour. Is there a certain culture I should use to attain this, or do most end up that way?