maverick0524
Member
Thinking of doing a sour ale with a "mother" batch. Essentially I'm considering, brewing a half batch for the first brew. Then either fermenting with a mild saison yeast or a belgian strain along with some brett (brux, maybe). Age for 6 months, then brew another half batch at the end of the aging cycle and combine the two once fermentation one the second is complete. Combine the two, bottle half, and leave the other half to age another 6 months. Repeat brew process at the end of the 6 months and just repeat forever or whatever. Wondering though, I'm thinking I should cycle the Brett into every other young batch added to the "mother". Any input out there on attempting a beer like this.