terrapinj
Well-Known Member
Going to be attempting my 1st aged sour in the next couple months, likely Flanders Red/Brown.
My plan as of now is to use Roeselare for primary for a few months then rack to secondary and add some misc bottle dregs (RR, Jolly Pumpkin, maybe the Bruery etc) and possibly split some of the batch onto fruit and eventually add some oak to some/all of the batch.
Can you have too many different bugs/blends from bottle dregs that would create muddled flavors like using too many different malts/hops or will more misc cultures provide more complexity?
Is it worthwhile to try to harvest/step up the dregs 1st or just pitch them directly?
My plan as of now is to use Roeselare for primary for a few months then rack to secondary and add some misc bottle dregs (RR, Jolly Pumpkin, maybe the Bruery etc) and possibly split some of the batch onto fruit and eventually add some oak to some/all of the batch.
Can you have too many different bugs/blends from bottle dregs that would create muddled flavors like using too many different malts/hops or will more misc cultures provide more complexity?
Is it worthwhile to try to harvest/step up the dregs 1st or just pitch them directly?