I plan on brewing Ballast Point's Tripel. Recipe here-https://www.ballastpoint.com/wp-content/uploads/2018/10/Belgian-Tripel-All-Grain-Recipe.pdf
I was then thinking of souring it with Wyeast 5526 (cherry pie flavor).
I have one fermentation vessel and don't want to tie it up for as long as souring a beer takes. So I was thinking of fermenting the tripel as normal, then transferring it to a keg and souring it in the keg with Wyeast 5526 in my basement at ~64F for 6 months to a year. I have plenty of kegs, so I can make a dedicated keg/tap to sour beers. I'm more so wondering if it would sour in a keg like that. If I closed transferred it to limit oxygen, would it still sour but with less of a pellicle so that I could also serve straight from that keg without worrying about a pellicle clogging anything?
Other thoughts or tips?
I could also restrict my ale yeast from reaching terminal gravity so that the sour bugs have something more to start with. I could also add puree'd cherries to it while transferring as well.
Thank you!
I was then thinking of souring it with Wyeast 5526 (cherry pie flavor).
I have one fermentation vessel and don't want to tie it up for as long as souring a beer takes. So I was thinking of fermenting the tripel as normal, then transferring it to a keg and souring it in the keg with Wyeast 5526 in my basement at ~64F for 6 months to a year. I have plenty of kegs, so I can make a dedicated keg/tap to sour beers. I'm more so wondering if it would sour in a keg like that. If I closed transferred it to limit oxygen, would it still sour but with less of a pellicle so that I could also serve straight from that keg without worrying about a pellicle clogging anything?
Other thoughts or tips?
I could also restrict my ale yeast from reaching terminal gravity so that the sour bugs have something more to start with. I could also add puree'd cherries to it while transferring as well.
Thank you!
