firemostale
Active Member
- Joined
- May 13, 2012
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Hey, just wanted to get some thoughts in an experiment I am trying out.
I just started getting into sours, and I am dying to brew one. I really like monks cafe Flemish red. It's not too sour, and has a lot of fruit tones in it.
I started pulling the lees from the bottom of the bottle about two months ago, and after about two four packs I had enough to start propagating yeast.
The pic is the result of this and I have a few questions about how to do this
I just started getting into sours, and I am dying to brew one. I really like monks cafe Flemish red. It's not too sour, and has a lot of fruit tones in it.
I started pulling the lees from the bottom of the bottle about two months ago, and after about two four packs I had enough to start propagating yeast.
The pic is the result of this and I have a few questions about how to do this