lewismd
New Member
I'm a rather new brewer. Three clean extract batches brewed. But I absolutely love sour beers, as does the guy I brew with. So we want to brew some, naturally. And because they take a long time, we want to get started ASAP. So here's what we came up with:
Brew up a 5gal extract batch loosely based on Northern Brewer's "Dawson's Kriek" kit. 3lb Wheat DME, 3lb Pilsen DME, 1oz Hersbruckers. We'll pitch WYeast Rosalaer right into the primary with some dregs.
A couple weeks later, We'll brew up the Northern Brewer Nut Brown kit. We'll rack the first batch into secondary and throw the new batch right onto its old yeast cake (and probably add more dregs). The idea is that the higher proportion of bacteria in the cake will make this one more intensely sour.
After a while, we'll rack the wheat batch onto some fruit. The nut brown will stay as a straight sour, nothing added besides perhaps some wine-soaked oak cubes in the secondary.
And then we'll wait.
So what did we overlook and what are we doing wrong? (It's going to be extract, we're not remotely close to being ready for all grain. Just to nip that in the bud.) Thanks in advance!
Brew up a 5gal extract batch loosely based on Northern Brewer's "Dawson's Kriek" kit. 3lb Wheat DME, 3lb Pilsen DME, 1oz Hersbruckers. We'll pitch WYeast Rosalaer right into the primary with some dregs.
A couple weeks later, We'll brew up the Northern Brewer Nut Brown kit. We'll rack the first batch into secondary and throw the new batch right onto its old yeast cake (and probably add more dregs). The idea is that the higher proportion of bacteria in the cake will make this one more intensely sour.
After a while, we'll rack the wheat batch onto some fruit. The nut brown will stay as a straight sour, nothing added besides perhaps some wine-soaked oak cubes in the secondary.
And then we'll wait.
So what did we overlook and what are we doing wrong? (It's going to be extract, we're not remotely close to being ready for all grain. Just to nip that in the bud.) Thanks in advance!