What would be the best base beer be if I were to brew a sour? Also what in you're experiences has been the best bacteria for souring a beer?
I've tried to trick people into telling me what the best house yeast is. As I've been told, what are you looking for in your beer?
I was thinking a German Blonde base, then soured. I haven't gotten into the specifics too much yet. Just gathering ideas. I haven't found too much online, especially about secondary fermentation.
I prefer blonde sours so I go with something like 60/40 pils/wheat with about 5 ibus and a few oak cubes... East Coast Yeast sour blends all the way, let it sit in primary for about a year. But as @inchrisin said, it really depends on what you are looking for.
