soontobepcv
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- Joined
- Oct 16, 2007
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About to bottle my first sour beer that was made with a standard belgian yeast for the primary and Wyeast's 3728 blend for the secondary. I'm tempted now to just rack the new wort directly onto the cake in the carboy, but can find surprisingly little info about this... any ideas? The first beer is quite tasty after a year (tart, funky, no presence of vinegar tho)