yard_bird
Well-Known Member
- Joined
- Oct 1, 2018
- Messages
- 117
- Reaction score
- 88
Hi all,
I’m looking at diving into the sour end of mixed fermentation after having a very gently sour saison at homebrew club. Unfortunately that member has since left the club so I can’t pick their brain or harvest their dregs. I usually don’t like commercial sour beers because they’ve been one-dimensional smoothie sours or super super sour. This saison was tart. Perfect.
It’s my understanding that adding large amounts of low AA hops inhibits LAB. Is there a general consensus on how much to add to the boil/does fry hop before bottling effect this?
I’ve skimmed through American Sour Beers but it’s been a while. Might need to dive back in.
Thanks all.
I’m looking at diving into the sour end of mixed fermentation after having a very gently sour saison at homebrew club. Unfortunately that member has since left the club so I can’t pick their brain or harvest their dregs. I usually don’t like commercial sour beers because they’ve been one-dimensional smoothie sours or super super sour. This saison was tart. Perfect.
It’s my understanding that adding large amounts of low AA hops inhibits LAB. Is there a general consensus on how much to add to the boil/does fry hop before bottling effect this?
I’ve skimmed through American Sour Beers but it’s been a while. Might need to dive back in.
Thanks all.
