At my families request I agreed to do a sour. I am also a BIAB brewer.
I found a recipe here called Daniel's Sour Red, but it is a little light on details. So here are my questions to the forum:
1. The recipe calls for two yeasts WLP530 which is Abbey Ale and Wyeast Labs 3763 Roselare Belgian Blend. Does the 530 go in the primary fermentor and the Roselare in the secondary?
2. What do you recommend for a mash Temp(this will be BIAB)?
3. Is one week in the primary sufficient?
4. How long is the secondary---6, 12 or 18 months?
5. Any specific temp targets for the primary fermentation? The secondary will be in the basement and subjected to 65-72 degrees.
6. How priming sugar should I add at bottling?
Sorry for so many questions, but I minimize the potential for mistakes if I am going to wait many months before consumption.
This is my first, so based on the amount of questions I have posed----I think I got my monies worth
Mark
I found a recipe here called Daniel's Sour Red, but it is a little light on details. So here are my questions to the forum:
1. The recipe calls for two yeasts WLP530 which is Abbey Ale and Wyeast Labs 3763 Roselare Belgian Blend. Does the 530 go in the primary fermentor and the Roselare in the secondary?
2. What do you recommend for a mash Temp(this will be BIAB)?
3. Is one week in the primary sufficient?
4. How long is the secondary---6, 12 or 18 months?
5. Any specific temp targets for the primary fermentation? The secondary will be in the basement and subjected to 65-72 degrees.
6. How priming sugar should I add at bottling?
Sorry for so many questions, but I minimize the potential for mistakes if I am going to wait many months before consumption.
This is my first, so based on the amount of questions I have posed----I think I got my monies worth
Mark