Hi folks, newb question:
I've got a a very basic extract ale (3kg malt + 1kg of dex + 40g of Saaz @60min) sitting in a secondary and want to sour it (my first).
(I've already got overexcited and dumped a can of cherries (300g?) and some roasted oak chips (about 20g) into it).
Now i need to figure out what to drop in to sour: here are my options (at least those that I am aware of):
1) Dregs of an Orval i just bought from Beer Cartel (cool place) - somebody told me this has a bret strain in it?
2) Wyeast 3278 - Belgian Lambic Blend (because i like the sound of the description on Craft Brewer)
3) Wyeast - 3763PC Roeselare Ale (ditto)
Now the only "sour" beers i've actually ever drunk are an Orval (didn't taste sour to me?) and a sickly sweet Kriek (again didn't taste sour to me!) so i am really in the dark on this and would value any advice.
Thanks
I've got a a very basic extract ale (3kg malt + 1kg of dex + 40g of Saaz @60min) sitting in a secondary and want to sour it (my first).
(I've already got overexcited and dumped a can of cherries (300g?) and some roasted oak chips (about 20g) into it).
Now i need to figure out what to drop in to sour: here are my options (at least those that I am aware of):
1) Dregs of an Orval i just bought from Beer Cartel (cool place) - somebody told me this has a bret strain in it?
2) Wyeast 3278 - Belgian Lambic Blend (because i like the sound of the description on Craft Brewer)
3) Wyeast - 3763PC Roeselare Ale (ditto)
Now the only "sour" beers i've actually ever drunk are an Orval (didn't taste sour to me?) and a sickly sweet Kriek (again didn't taste sour to me!) so i am really in the dark on this and would value any advice.
Thanks