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mine changed a lot in flavour after about 2 months in the fermenter. It developed a big tart sourness to ballance the sweet, low bitterness of the beer.I added the crushed grain to the demijohn when the wort temp had dropped to 40 deg, to get the lacto bugs happening early, and just let it all sit in the demijohn for the 3 months.These sour beers require time and patience. THey are not your regular 2 weeks grain to brain beers.
mine changed a lot in flavour after about 2 months in the fermenter. It developed a big tart sourness to ballance the sweet, low bitterness of the beer.
I added the crushed grain to the demijohn when the wort temp had dropped to 40 deg, to get the lacto bugs happening early, and just let it all sit in the demijohn for the 3 months.
These sour beers require time and patience. THey are not your regular 2 weeks grain to brain beers.
