Cedar Rapids Brewing Society

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.

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)