Donthoseme
Well-Known Member
So i have heard several different things about souring beers and i would like to know which meathods impart which flavors. Here is what i've heard.
-collect wort and add 1# pale for 24 hrs to sour and ferment with normal yeast like US-5
-sour wort like above but then add bret to secondary after O2 has been used by yeasties.
-collect wort like normal and ferment with normal yeast then add brett to secondary same as above pretty much
-collect wort like normal and ferment with brett in primary (do i aerate wort? i've heard if you oxygenate then it takes away from the brett character.
Please advise as i'm very green at the wild brews.
-collect wort and add 1# pale for 24 hrs to sour and ferment with normal yeast like US-5
-sour wort like above but then add bret to secondary after O2 has been used by yeasties.
-collect wort like normal and ferment with normal yeast then add brett to secondary same as above pretty much
-collect wort like normal and ferment with brett in primary (do i aerate wort? i've heard if you oxygenate then it takes away from the brett character.
Please advise as i'm very green at the wild brews.