Hello all, I'm new here and have been brewing since around 1993/1994. I took a break for a couple of years ago when I broke my wrist and had to have a few surgeries to fix it. I just recently started back and am truly enjoying the fruits of my labor.
Now for my question. I want to do a small sour mash (3-5# of grain 2-3 days prior) and add it to a normal mash profile. What type of beer style might this be compatible with? Would this work with an older porter recipe or maybe one of the Belgian varieties? I'm not sure I want to start using all the strange yeasts yet and thought this might be a way of getting some tartness into a Flemish Red or Brown.
Thanks for any replies.
Bunz
Now for my question. I want to do a small sour mash (3-5# of grain 2-3 days prior) and add it to a normal mash profile. What type of beer style might this be compatible with? Would this work with an older porter recipe or maybe one of the Belgian varieties? I'm not sure I want to start using all the strange yeasts yet and thought this might be a way of getting some tartness into a Flemish Red or Brown.
Thanks for any replies.
Bunz