After attending the AHA conference this year, I’ve been bitten by the sour bug. My first response was to plan on brewing up the Dawson’s Kriek recipe as a gateway batch. But something else popped into my head yesterday.
I have a fair number of older bottles of beer laying around from batches that I just didn’t really care for. Imperial stout, Irish red, Wee heavy and some other browns. Definitely enough to make a dent in a spare 5 gallon carboy. Rather than dumping them out, has anyone reclaimed bottled beer to make a sour? I figure it’s rather low risk considering the alternate fate of the bottles. I’d only be out the cost of some additional fermentables and sour blend.
Michael
