Is sour the right word? I would think the pub owner wouldn't sell sour beer. I have used 2# of the 2011 Cascade crop from Hops Direct and they were fantastic, although high at 7.2%.
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Can't make a lager without some form of refrigeration! Buying beer stuff is fun!
I make lagers without mechanical refrigeration by fermenting in my garage in the winter.
What's the hurry? Practice a while. Brew a few more batches and Ninkasi will reveal the path she wants you to follow.
If you're worried, you can normalize it a bit by building a cheap fermentation chamber, basically a box . It won't be as subject to fluctuations over a short time scale. No need for any temp control.
But I like buying new stuff
Brewed a flanders red two weekends ago. First attempt at doing a sour. Used Wyeast Roeselare blend. Primary fermentation has finished.
Do I need to rack off the yeast cake, or can I let it alone until it's finished?
I think that this question, this discussion, presupposes that decoctions deliver a flavor impact. I think that while there is a large impact as a result of decoction mashing the portion of that impact that relates directly to flavor is small.
I have brewed two batches of beer. A stout and a california steam, extract w/ specialty grains, with some success. Now whats my next move? I would love to get an all grain setup but i think my money may be better spent on a firmwrap and a temp controller. And bang for my buck im thinking about an O2 regulator with a diffusing stone.