Re: Sourness mellows?
I would also like to understand this better. When I read about long term aging of commercial sours, most reviewers say they get increasingly sour. But in my limited sour brewing, I have not found this to be the case, the sourness seems to be relatively stable, but the overall complexity improves.
A couple nights ago I did some Flanders Red blending: Carboy 1 - 6 gallons of 1 year old FR.
Carboy 2 - 6 gallons of 50% 2 year, 25% 3 year, and 25% 4 year.
Both have lots of sourness, but the sharp edges have completely dropped off of the older carboy.
As an aside, I blended both carboys 50/50 and did the following:
6 gallons went back into a carboy for blending next year
3 gallons went into a keg
3 gallons got racked onto 6lbs of sour cherries