Wyeast 3203 De Bom sour blend question

Discussion in 'Homebrewing' started by primrose54, Sep 4, 2014.

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  1. primrose54

    primrose54 Initiate (0) Apr 7, 2009 Ohio

    I was wondering if anyone has used De Bom sour blend before. I really want to make a Flanders red or Sour Belgium blonde ale with apricots using this blend. However, I am worried that this blend lacks complexity. If this is the case I will prob use a different sour blend (and sit on it). Has anyone brewed with this blend before, if so let me know your thoughts. Thanks.
     
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I know it is off topic, but I would really like to see someone (not me) do a split batch of wort, 10 gallons, both pitched with individual packets of this blend, one oxygenated for the "quick sour" and the other left to age as normal, compared in 6 months and 1 year to see not only what happens initially, but with age as well. It may very well make a decent, quick turn around sour, but leave the bottles in the cellar and they may turn into crap. Would be good to know.
     
  3. primrose54

    primrose54 Initiate (0) Apr 7, 2009 Ohio

    Yes I agree. Someone needs to do a split batch. However, not me lol.
     
    jbakajust1 likes this.
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