I love all the sours Ive tried, can't get too many locally, so I really want to learn how to brew these.
Ive done several extract kits with success. This will be my first BIAB.
This weekend I'm brewing an Irish Red, because my wife complains I never brew anything she likes.
Using more beer all grain kit.
Planning in putting 1 gal in a carlo rossi jug and keeping it standard irish red for her.
4 gallons will go into a carboy get pitched with Wyeast Roeselare and become my sour.
Should I adjust the recipe to get the sour right? (not worried about the red as much)
It said target 40 IBu's, i thought that was a little high for a sour.
I also have a Russian River Supplication bottle at my disposal. I've never harvested yeast from dregs before.
Was also thinking about adding cabernet soaked oak chips.
What temp should I mash?
What temp should I ferment?
How long should I leave in primary?
How long should I leave in secondary?
When should I add soaked oak chips?
What should I do with the russian river dregs?
Any other advice for first time at this style?
Ive done several extract kits with success. This will be my first BIAB.
This weekend I'm brewing an Irish Red, because my wife complains I never brew anything she likes.
Using more beer all grain kit.
Planning in putting 1 gal in a carlo rossi jug and keeping it standard irish red for her.
4 gallons will go into a carboy get pitched with Wyeast Roeselare and become my sour.
Should I adjust the recipe to get the sour right? (not worried about the red as much)
It said target 40 IBu's, i thought that was a little high for a sour.
I also have a Russian River Supplication bottle at my disposal. I've never harvested yeast from dregs before.
Was also thinking about adding cabernet soaked oak chips.
What temp should I mash?
What temp should I ferment?
How long should I leave in primary?
How long should I leave in secondary?
When should I add soaked oak chips?
What should I do with the russian river dregs?
Any other advice for first time at this style?