DeMerchant
Well-Known Member
So I want to do a Flanders Red soleria and I'd like to keep turb to a minimum... I know I probably just need to RAHAHB and go with Roeselare blend direct pitch (and I may still), but I'd rather ferment with something clean (US05) then transfer off the turb into the soleria and pitch something to sour the beer at that point to age.
I guess there are a couple of questions:
I guess there are a couple of questions:
- Does anyone see issues with that approch?
- What would be good to pitch in the secondary to get the desired level of sourness?
- Is there anything special I should do to make an approach like this work?