Help with my next brew.

[DaveMur]

Hi all,

Short term lurker and first time poster. I'm new to home brewing and looking for some help/advice on my next brew. I've been at it for the past few months starting with an extract brew before moving on to BIAB. So far I've done 1 gallon batches of Wheat beer and just bottled a Session IPA.

At the weekend I finally finished converting a 30l fv bucket to a brew kettle and made a 2 1/2 gallon clone of Brewdog Zeitgeist.

Now that that's fermenting I want to make a start on planning my next brew and maximise the use of my kettle. I'm keen on Belgium style beers and my hope is to brew 5 gal, keeping 3 gals as is and trying to sour the other 2 gals, one just straight and the other as a kriek beer. As I'm still new and impatient my plan would be try the fast sour approach.

I realise a lot of this is down to individual taste but wondered if anyone with some experience might recommend a style/recipe to look at that'll accommodate all 3 beers? My personal thought is work away with Blonde Ale.

Thanks in advance for any responses.

Dave

 

[toddo97]

Make sure to watch your hops if you're going to split batches--sours like as low amount as possible. I would shoot for one batch as a normal beer and then do another sour batch that you can split. I know you don't want to tie up your bucket, but maybe go grab a plastic fermentation bucket so you can jump right to the next batch.

 

[DaveMur]

Make sure to watch your hops if you're going to split batches--sours like as low amount as possible. I would shoot for one batch as a normal beer and then do another sour batch that you can split. I know you don't want to tie up your bucket, but maybe go grab a plastic fermentation bucket so you can jump right to the next batch.

Thanks for the tip, I have a 1 gallon plastic & 3 gallon glass fv so could quite easily pick up another cheap fv and do 2 brews, use the glass for the sour so I don't "contaminate" it as it were. I'll definitely bare it in mind while searching recipes.