I'm keen to get some advice on a sour beer recipe to make use of some wild plums I picked and froze a few weeks back.
Ideally I would like to brew something light and refreshing as opposed to dark and luxurious - I see this as being something to quench the thirst this time next year rather than a winter warmer.
I brew all grain with a knock off braumeister with good temperature control etc. although ideally I would like to be able to put this fermenter aside rather than it needing attention throughout the year. At my disposal are a couple of oak staves that have been in my home-made calvados for nearly two years - if these would add something to the beer then they could definitely be re purposed.
So any tips on grain bills, yeast and all the rest? I am a complete novice with regards to sour beers so no tips are too basic!