I haven't liked sour beers in the past, but this summer after having several Flemish old brown ales and a couple of really good belgian sours I decided to try making one. Read lots of interesting threads here, and decided to do a solera style.
Bought a keg, and brewed 3 batches
1st was a darker almost porter style, yeast was roselare,
2nd was a 10 gallon golden using wye 1762 and WLP 565.
All had estimated IBU's in the 10-12 range, OG 1.060-1.065.
Then combined in a sanke keg in July
Samples last month and this month have been great, so I bottled 24 12 oz bottles today.
Keg with gas and fill line attached.
I used a 2 inch triclover blank, silver soldered adaptors for gas and liquid posts to it. Very close fit for the ball lock connectors--you may be able to see I had to cut off a bit of the collars.
I used the adapters from
http://www.chicompany.net/
so I could put in the liquid out tube, and keep it under a little pressure. Just need to get a spunding valve.
Filling photo:
It was pretty carbonated already, so I didn't prime the bottles.
Warm sample is just sour enough for me (I don't like super sour beers) with interesting slight floral flavor and some complex flavors I can't really describe (but reminds me of Duchesse de Bourgogne beer, which is what I was hoping for)
tim
Bought a keg, and brewed 3 batches
1st was a darker almost porter style, yeast was roselare,
2nd was a 10 gallon golden using wye 1762 and WLP 565.
All had estimated IBU's in the 10-12 range, OG 1.060-1.065.
Then combined in a sanke keg in July
Samples last month and this month have been great, so I bottled 24 12 oz bottles today.
Keg with gas and fill line attached.
I used a 2 inch triclover blank, silver soldered adaptors for gas and liquid posts to it. Very close fit for the ball lock connectors--you may be able to see I had to cut off a bit of the collars.
I used the adapters from
http://www.chicompany.net/
so I could put in the liquid out tube, and keep it under a little pressure. Just need to get a spunding valve.
Filling photo:
It was pretty carbonated already, so I didn't prime the bottles.
Warm sample is just sour enough for me (I don't like super sour beers) with interesting slight floral flavor and some complex flavors I can't really describe (but reminds me of Duchesse de Bourgogne beer, which is what I was hoping for)
tim
