This past year I just started to really like sour beers. So it's about time to start making them. After doing a fair amount of research, I'm going to go about it slowly.
To start this off I already brewed a French Saison. I mashed the temp high on purpose to hopefully get more unfermentable sugars in hopes that the saison yeast can't eat them all up and the Brett yeast I'm going to add will have something to chomp on.
Anyway, the saison yeast was tougher than I thought.
After primary 1.009.
That gives me a 6.96% beer at the moment.
Now I added 2 strains of Brett to the secondary.
I will let this sit in the basement and check on it every few months and check on how it's coming along. It will take quite awhile for the transformation to occur. I fully expect it to take until next summer to get what I'm looking for. In the mean time I will probably brew another Belgian style beer and put a different strain of Brett into it and let it sit as well. That way when the time comes, I will have another beer that I can blend with this first one, to get the best tasting beer possible. With any luck, it will turn out great and then I can decide if I want to add some fruit to it as well. The fruited sours have been my favorite.
Updates to follow
Edited by Ozzy2001, 27 August 2017 - 06:39 PM.