10/17/11 01:32 AM
Making good sours
In the last two years, I've come to the conclusion that a good sour beer needs a complex, and estery primary yeast, such as a belgian yeast. For example, say I brewed a 10 gallon batch and fermented half with WLP 001 and the other half with WY 3724. After 5 days the beer is transferred and bugs are pitched.
Fast forward 3-6 months. The beer with Belgian yeast is MUCH more interesting. There's a beautfiful funky brett character, and a depth to the lacto sourness. The begian yeast provides the backbone needed for a unique drinking experience. In comparison, the 001 ( neutral yeast) tastes clean, tart, and one dimensional.
Wondering if others have shared this experience?