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Yup on the sours. I have a 3 year old "solera" of oud brun in the cellar using the wyeast roselare yeast/critter blend. Every six months I draw half off for bottling and replace with either fresh beer or wort.
Darn tasty stuff!
I'm tempted to sour a small (4-5% abv) saison over the winter for summer quaffing.
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'78SC, lots of other boring cars...
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