I have been wanting to make a sour, and it turns out that I have about 5 gallons of beer in my kegs that I'd like to dispose of prior to a long vacation.
I was thinking I might be able to get a sour going with these beers following these steps, so anyone with experience, please chime in and let me know if this is a complete waste of time.
- Dispense the beer from the kegs into a carboy that will be used as the long fermenter. There are 2 different beers...a blonde ale and a session IPA. I will be adding some wine soaked french oak chips, since I don't have a barrel available at this time.
- Allow the carbonation to dissipate over a day or two with periodic agitation of the vessel.
- Add some fruit (not sure what yet..considering a mixture of blueberries, raspberries and blackberries).
- Add some bottle dregs...I currently have a bottle of Oude Tart and Tart of Darkness I was planning on using for this.
- Put the carboy in a dark place and forget about it for a year or so.
NOTE, I realize the IPA is not a good choice for a sour due to hop flavors fading over time, but as I stated earlier, I already have it available so thought I could make use of it.
Also, the blonde is a bit dry, but the IPA is not, so there are "some" dextrins for our friend brett to feed on.