I want to start my first sour this weekend, and going through some recipies, I have targeted Jamil's Flanders Red.
The recommendation in his book is the Wyeast 3763 Roeselare Blend, but Wyeast website recommends 3278 Belgian Lambic blend for the Flanders Reds. Anyone have an opinion which way to go, pros or cons. Not even sure if the LHBS carries both, but if they did, which way would you go.
And I plan on pitching an ordinary ale yeast (1056, 1272, 1450) to get things going for a few days and using the blend in a secondary for the final fermentation.
The recommendation in his book is the Wyeast 3763 Roeselare Blend, but Wyeast website recommends 3278 Belgian Lambic blend for the Flanders Reds. Anyone have an opinion which way to go, pros or cons. Not even sure if the LHBS carries both, but if they did, which way would you go.
And I plan on pitching an ordinary ale yeast (1056, 1272, 1450) to get things going for a few days and using the blend in a secondary for the final fermentation.