sour ale

One of the beers that changed my life. This eye opener was the one that made me realize how good quality sour beers are.

This is my first post, so be easy on me! I'm looking to do a kettle sour this spring and after some consideration I think I want to try a cotton candy kettle sour. I'm looking for recommendations on adding the cotton candy flavor. I'm not a fan of using flavored extracts so I'm wondering if...

Hey guys & gals, I've got a Belgian Dark Strong ripping away in primary right now that I have intentions on souring using WLP655 and over 5lbs of blueberries & 3.5 lbs of raspberries. My first sour attempt and I don't want to ef this up. My thought was to sanitize an ale pail, mash my fruits...

Hello everyone. I have done a number of kettle sours in the past and had great results. This will be my latest attempt at a Sour Blonde. Anyone think I am missing anything? This is about the most extensive write up I have ever done in 5 years of brewing, so criticism is great too! Recipe Type...

Hello Beer-internet! So I'm running low on space inside my small house and I'm considering building a small air-tight unit on the side of my house to hold all of my smaller 1-5 gal fermenters that are housing long aging sours. Is that a terrible idea? I've only been making sours for a little...

Greetings all, I've got a 9 month-old Flemish Red on the go, 1.051 OG, 15 IBU, simple infusion mash at 154 F. Nothing fancy like turbid mash. I had planned on the Roeselare blend but no luck when shopping, so got the WLP 655 instead and pitched it with Wyeast 3787. The primary was pretty...

What’s up B’s and G’s. Looking to scale up kettle sours from 5 gallon to 10 gallon batches. I typically follow Omega’s directions for 5 gallon batches. 1 liter starters at 1.040 for wort that is 1.033 OG. I’ve read that Lance Shaner from Omega said that one liter starters would effectively sour...

I started a Flanders red back in December (2017). After primary fermentation was done, I racked it to a bucket and added my additional yeast and bugs (Wyeast 3763 Roeselare Belgian sour blend). As of this week, there's what looks like the beginning of a pellicle; an oily sheen with some...

Hi all, I originally posted this in a different subforum and was directed here. I started my first all-grain batch this past weekend (50/50 pale malt and pilsner) for a sour ale. I'm looking at a two-week primary followed by a four to six-month secondary. I've never done a secondary...

Hi all, I started my first all-grain batch this past weekend (50/50 pale malt and pilsner) for a sour ale. I'm looking at a two-week primary followed by a four to six-month secondary. I've never done a secondary fermentation with extract, so I'm not entirely sure how to proceed once the two...