I have been homebrewing now for a few years and I was going to try to make a sour. Anyone out there with a lot of experience and/or a recipe? Thanks.
I'd read up here: http://www.themadfermentationist.com/ The author of that blog is also on BA - user name oldsock
My tip is patience. It's possible to do a fairly quick (relatively speaking) Berliner Weiss, but for most sours (using pedio and other sour bugs) expect at least a year from brew day to drinking, maybe a lot more. See this site for lots more info: Burgundian Babble Belt
What type of sour? Yes, read Oldstock's blog. I've had the pleasure to try some of his beers. I honestly thought that HB'ers couldn't do sours well, I'm happy to report that they can. I took a few to some brewers in Roch, NY and they were really impressed - as was I. I think that the only advice that I have is to be spot on with not introducing oxygen during transfers or at any point when it's not warranted. My guess is that the biggest thing that would ruin a beer. Also don't make starters for bought yeast blends. A starter will throw the ratio of sacc/bugs out of whack.
Here is an overview post that will hopefully provide answers for the most common questions: http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html Here is a Berliner weisse recipe that has worked well for me (hopped dection, no boil, ready to bottle in 2-3 months): http://www.themadfermentationist.com/2010/05/double-berliner-weisse-brew.html Best of luck, happy to try to answer any questions you run into!
