michaeld16
Well-Known Member
Ok so im finally going to start brewing sour beers after much reading which usually leaves me asking more questions i thought i would ask the folk here there opinions and methods.
First question is about the use of a secondary, for my first sour beer im going to brew a flanders red and use the wyeast roselare blend, now i was going to just throw the roselare in at the start and let it go for a year is there a need for a secondary in this situation?
Second question is if i was to ferment this flanders red with us05 for a week and then throw the microbes in is this the time a secondary is a good idea and should i leave the microbes for the secondary.
Next question is about using a corny for aging in. If im using a keg for long term storage while the bugs keep doing there work am i best to give it a quick squirt of co2 to seal the keg, will the co2 that is generated impede on the bacteria culture doing its thing? Or am i better to put the lid on but not seal it?
Thanks for any help i know i should give it all a go and work it out but keen to here of others experiences.
First question is about the use of a secondary, for my first sour beer im going to brew a flanders red and use the wyeast roselare blend, now i was going to just throw the roselare in at the start and let it go for a year is there a need for a secondary in this situation?
Second question is if i was to ferment this flanders red with us05 for a week and then throw the microbes in is this the time a secondary is a good idea and should i leave the microbes for the secondary.
Next question is about using a corny for aging in. If im using a keg for long term storage while the bugs keep doing there work am i best to give it a quick squirt of co2 to seal the keg, will the co2 that is generated impede on the bacteria culture doing its thing? Or am i better to put the lid on but not seal it?
Thanks for any help i know i should give it all a go and work it out but keen to here of others experiences.