Questions tagged [sour]

I've decided to start a program of creating sour beers where every 3 months I'll brew a new sour beer and set up a closet for aging of the beers. Given the length of the process and the amount I brew, I'm going to explore a spectrum versus trying…

My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of not only the specific gravity, but the composition…

I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from 1.042 to 1.008 without ever having added yeast. I…

I'm trying my hand at a sour mash, and was thinking about using a keg to hold the warm mash for a few days so I can purge the 02 and very lightly pressure to avoid contamination. I was thinking about placing a space heater in my fermentation chamber…