Oneiroi
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- Joined
- Aug 24, 2017
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I'm a newish brewer, curious about sour/lambic/wild/etc beer styles. I wondering what the reason was for wheat and pilsner seeming to be the most common grains?
I ask because I'll be brewing a decent OG rye IPA (Denny Conns recipe - looks great!) and was toying with the idea of parti-gyling (also new to me) a second batch of low OG wort to experiment with kettle souring on.
Would a barley/rye mash work taste-wise for a sour beer? what impact might it have?
I ask because I'll be brewing a decent OG rye IPA (Denny Conns recipe - looks great!) and was toying with the idea of parti-gyling (also new to me) a second batch of low OG wort to experiment with kettle souring on.
Would a barley/rye mash work taste-wise for a sour beer? what impact might it have?