Sour Red recipe anyone?

[BeaverBarber]

Nice. Thanks for sharing. I'm super nerdy when it comes to checking my temperature control and fermentation progression, but I'll just rack this one to a secondary fermenter, infect it, put it in a closet, and try to forget about it. Thanks again.

Mike

[spiderwrangler]

I've got nothing to contribute here unfortunately.... as much as I would like to, I've not brewed a sour red, or any other sour. Living in a 600 sq ft. apt means I don't have the space I'd like to be able to have a carboy hanging for long periods of time. Right now all my brews are ones that are in and out of fermentor in a matter of weeks.

[BeaverBarber]

I've got nothing to contribute here unfortunately.... as much as I would like to, I've not brewed a sour red, or any other sour. Living in a 600 sq ft. apt means I don't have the space I'd like to be able to have a carboy hanging for long periods of time. Right now all my brews are ones that are in and out of fermentor in a matter of weeks.

Yeah, some things are a little more important than sour beer. Quick beers make happy brewers.

[brewinhard]

I've got nothing to contribute here unfortunately.... as much as I would like to, I've not brewed a sour red, or any other sour. Living in a 600 sq ft. apt means I don't have the space I'd like to be able to have a carboy hanging for long periods of time. Right now all my brews are ones that are in and out of fermentor in a matter of weeks.

Oh, come on Spidey! Can't you make a seat out of a carboy or something? Now that would truly be a gadget for the Zymurgy mag!

[BeaverBarber]

I've got nothing to contribute here unfortunately.... as much as I would like to, I've not brewed a sour red, or any other sour. Living in a 600 sq ft. apt means I don't have the space I'd like to be able to have a carboy hanging for long periods of time. Right now all my brews are ones that are in and out of fermentor in a matter of weeks.

Oh, come on Spidey! Can't you make a seat out of a carboy or something? Now that would truly be a gadget for the Zymurgy mag!

You do have a point. And Brettanomyces do like a warmer fermentation temperature. He could go mother hen on a Flanders Red.

[spiderwrangler]

I've got nothing to contribute here unfortunately.... as much as I would like to, I've not brewed a sour red, or any other sour. Living in a 600 sq ft. apt means I don't have the space I'd like to be able to have a carboy hanging for long periods of time. Right now all my brews are ones that are in and out of fermentor in a matter of weeks.

Oh, come on Spidey! Can't you make a seat out of a carboy or something? Now that would truly be a gadget for the Zymurgy mag!

You do have a point. And Brettanomyces do like a warmer fermentation temperature. He could go mother hen on a Flanders Red.

Tried that, but the neck of the carboy was stretching me out down there something awful.

Anywhere I COULD put one wouldn't be able to stay undisturbed. Wouldn't want to go through the effort to jostle the pellicle all apart and whatnot. Been thinking of doing a sour mash/starter though...

[BeaverBarber]

Tried that, but the neck of the carboy was stretching me out down there something awful.

Funny...No one can live with that. Bucket?