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KTbrew wrote:I’m glad to see interest in sour beers. They are a great learning experience and totally worth the wait.
Here’s my advice for first-timers.
High mash temp.
Very little hops.
Do your primary fermentation as usual and add your choice of souring bugs to the secondary.
Be patient. Wait somewhere around a year.
The brewingTV.com episode on sour beers is pretty good.
KTbrew wrote:"I want to start using a barrel but haven't found the right one at the right price... "
I found a guy in Oregon willing to sell me a 10G. rum barrel for around $100. Shipping it to SoCal is what has held me back from buying one.
KTbrew wrote:I keep coming back to this post. In the years since first taking interest in sour beers, sours have become a major interest for me. I have several batches going right now and I'm experimenting with a verity of techniques.
The third generation of this batch took an odd turn. It developed a chemical aroma. Most likely from a small amount of oxygen. I continue to keep that beer around to see what happens to it. Surprisingly the chemical aroma seems to be dissipating. Lambic brewers talk about their beers going through a "sick" phase. Perhaps that's what this is. I'm going to let it hit three years and see how it is.
My current endeavors are building up a stock of sours to blend, sour saisons and... Some unique stuff where I'm souring on the hot side and fermenting with Belgian yeast. Also using bret. in strong beers and stopping it before they get too dry.
It's fun but I need to get some of this stuff drank before I make much more.
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