« on: July 29, 2013, 08:05:59 PM »
Hey Gang, I would like some feedback on my proposed sour program for my home-brewery. It sounds convoluted, but it makes sense with my equipment and house. The main goal is to continue brewing as much as I currently do, which is once per month, and squeeze some fermenter space for funky/ sour beers.
The plan- Brew similar beers 3 times in a row. For each batch, I will brew 7 gallons. I will split each batch into 5 and 2 gallon batches. The 5 gallon batches will be my "intended" beers... Beers that the recipe was intended for, and beers that I will continue to use to enter in comps and judge my progress as a brewer.
The 2 gallon batches will initially be fermented with a Sach yeast. I will blend the 2 gallon batches until I get 3 batches together, make a 6 gallon blend. I then want to spike this blend with Brett and/or bacteria (depending on the base beers). I will then let that beer sit until it is ready. I will repeat this process every 3 beers. I would love to answer questions and get feedback. Thanks, Dave.