FredTheNuke
Well-Known Member
Thoughts or experiences of the collective group on a few questions:
- What is the longest you have soured a beer at fermentation temperature?
- What temperature do you typically use (I use 68F)?
- How long in regards to souring/fermentation is too long to the point where it is no longer drinkable (assume standard glass carboy or small craft barrel oxygen permeation per Wild Brews data table)? I understand many of these beers can cellar (50-55F) for 10 years or more.
- What is the longest you have soured a beer at fermentation temperature?
- What temperature do you typically use (I use 68F)?
- How long in regards to souring/fermentation is too long to the point where it is no longer drinkable (assume standard glass carboy or small craft barrel oxygen permeation per Wild Brews data table)? I understand many of these beers can cellar (50-55F) for 10 years or more.