Recent content by Jringo

I like to have oak chips in my sours for this reason. After I bottle a sour I pour off liquid into a sterilized jar containing the oak chips. This goes straight into the fridge to slow things down. Another way I like to maintain a "house" strain is to take samples of souring beers as a means...

I hear ya. I felt like this recipe design has a chance to do really well, but I know it could come out completely different than what I envision. Shoot I guess I'll have to brew more sour stouts to get this figured out...darn

Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present...

From a sour stout with Brett B and Lacto, after only 6 days