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Hey all, I have a few questions for those of you who brew sour beer.
Are the following an issue for you or your brewery in producing sour beer:
Length of time to produce
Consistency in final product
If so, would you be interested in a product or process that would...
If you want to follow this adventure on my blog, click here.
So I'm undertaking my a big endeavor here; a trifecta of firsts. I'm doing a sour mash, oak fermented, cherry wheat beer. We're calling it "Crick" because it'll be like imitation Lambic, with sour mash replacing the lacto culture...
I'm going to start a sour mash kriek-style beer tomorrow, and I was planning on oaking it. I have American House Toast cubes, and I was wondering what would happen if I just through them in during primary to achieve an effect like barrel aging. However, the package says add to secondary and...