I am drinking a Irish Stout sored with an Ale piched with wine yeast.
Tasting great the keg is 1/2 gone after a week.
DrinkUp!!!
Bottle conditioning a tripple I might runout of Beer time to brew another batch.
Any suggetions lots of 2 row and 77 crystal and Columbus Hops?
So I did not boil it I piched about a half gallon in to the stout.
Kegged it and let it sit for a week chilled it overnight and forced CO2.
It came out great not to bitter real smooth and refreshing the keg is half gone after a week.
Dirnk up!!!
So I have some beer fermented with wine yeast unprimed and it has a nice dry sourness to it.
I wanted to sour a stout with it any ideas on how much to use for a 5 gallon batch.
I was going to give it a boil it and add it to the secondary for a week.
Let me know.
Thanks everyone