Waynep005
Well-Known Member
I just brewe a kit for a sour Stout from Moore beer. It recomeded the WYeast Roselare 3763 belgian sour blend yeast. The instructions call for aging this beer for 6 months. Should this be done in secondary or in the primary to allow the yeast to "sour" the beer more? I have never made a sour beer before but thought this sounded like a good beer and a fun experiment.