Mon Aug 09, 2010 7:08 pm
I pitched my yeast at 48 hours. I used 5g of US-05, just sprinkled on the surface. I know some others are having issues with not getting enough sourness, but after 3 weeks in primary and 2 months in secondary mine is plenty sour for my tastes.
On Deck: Brown Porter for Souring in Oak Barrel
Primary: Air
Secondary: Carcinoma Quad
Bottled: 10g Berliner Weiss, Sour Wit, Smoked Hefeweizen
Aging in Oak Barrel: Flanders Red, soon to be bottled, replaced with Porter
