I have been toying around with the idea of making a sour for awhile now. I know that the process takes longer and that you need an extra set of anything plastic, which I have. The idea as of now is to make a basic red malt bill that is barely hopped add some plums and brett and let it sit. Ill then rack it to secondary with red wine soaked oak chips and some more plums and give that a few months.
As I am new on the sour front, here are a few questions:
- When they say brett can take awhile to develop its sourness, how long are we talking?
- What sort of time frame are we looking at for primary fermentation to complete?
- Are the plums and red wine soaked oak going to be too much? Either or? Don’t soak the chips?
- Is the brett going to be fine on its own or should I get a bug blend?