Zippox
Well-Known Member
I am basically looking for an easy extract recipe to make a sour beer. I've seen a method where you raise the temp of some of the wort to 110 for 3-7 days with lacto in it, then you add some yeast and ferment it at normal temperatures.
Does anyone have an easy extract recipe that uses this method, and where you sour ALL of the wort? (I don't understand why most of these quick sours are really low gravity, i.e. berliner weisse, so maybe suggestions on bumping that up would be great).
I have Safale US-05 in my fridge, perhaps this would work well for this style?
And finally, I'd like this to be as sour as possible so if there are any suggestions please through them out there.
Does anyone have an easy extract recipe that uses this method, and where you sour ALL of the wort? (I don't understand why most of these quick sours are really low gravity, i.e. berliner weisse, so maybe suggestions on bumping that up would be great).
I have Safale US-05 in my fridge, perhaps this would work well for this style?
And finally, I'd like this to be as sour as possible so if there are any suggestions please through them out there.