Duchess clone
Duchess clone
Anyone ever done one. I've only ever made 1 sour, and it was "OK" I plan to culture from a bottle, but I have no clue about handling these types of beers. any input would be appreciated.
Bad people drink bad beer. You don't usually see an empty bottle of Rochefort tossed onto the side of the road
From everything I've read, add any Brett or lactic acid producers into the secondary. Even Roselare Blend if left to itself produces to much acetic acid. Use a neutral yeast in the primary then the Brett or whatever in the secondary. Papazian has a (I think) risky process to sour beer. But he's published and probably Knows what he's doing. (Complete Joy of Home Brewing)
John Buck
Brother John's Brewing
The Monk at the Hartley Monastary
Brother John's Brewing
The Monk at the Hartley Monastary