I am new to sour beer making and I have a few questions. I have a dedicated siphon, tubing and air lock just for sours( anything plastic). Do I have to have a dedicated carboy as well? My carboys are glass.
Some people say that you want to keep it in the primary to keep in contact with the yeast cake, but the directions show a secondary. I don’t want to have to dedicate 2 carboys to the sour cause. I don’t have room.
Lastly, the brewsmith podcast on sour beers say that oxygen is harmful to some of the bacteria and you should not aerate your beer before you pitch. Is this right? I’m using the Oud Bruin (AG) recipe from NB with the Roselare blend from Wyeast.
Thanks for your help from this sour newby!