milldoggy
Well-Known Member
All,
I am new to making sour beers. I brewed my first sour yesterday(extract 3lbs wheat dme, 3 lbs pilsner dme with Wyeast lambic blend). Going to be a long wait. I also transfered a scottish ale to secondary(keg). It is around 1.022 and was wondering what would happen if I pitched some Wyeast Lambic blend or something similar on it to sour it. I think I should add 8oz of maltodextrin also. My other thought was to wait 3-4 weeks and wash the yeast from the beer I brewed yesterday and pitch that on top of the scottish ale. I need to wash it to remove the trub though.
So my questions are:
1: Will a sour scottish ale taste ok? I love pretty much every sour ale/lambic/gueze/faro, etc. I drank.
2: Will washing Wyeast Lambic blend carry enough bugs over or will I lose a lot washing the yeast. Is there another method for washing yeast with bugs in it?
Thanks!!
I am new to making sour beers. I brewed my first sour yesterday(extract 3lbs wheat dme, 3 lbs pilsner dme with Wyeast lambic blend). Going to be a long wait. I also transfered a scottish ale to secondary(keg). It is around 1.022 and was wondering what would happen if I pitched some Wyeast Lambic blend or something similar on it to sour it. I think I should add 8oz of maltodextrin also. My other thought was to wait 3-4 weeks and wash the yeast from the beer I brewed yesterday and pitch that on top of the scottish ale. I need to wash it to remove the trub though.
So my questions are:
1: Will a sour scottish ale taste ok? I love pretty much every sour ale/lambic/gueze/faro, etc. I drank.
2: Will washing Wyeast Lambic blend carry enough bugs over or will I lose a lot washing the yeast. Is there another method for washing yeast with bugs in it?
Thanks!!