Give me an Oude Gueuze or give me Death! I love a good sour. Obviously, I wanted to try my hand at it. So I read up. Asked around. Read some more. Listened to podcasts. Read The Book by Michael Tonsmeire (GREAT book btw and what a lovely man, taking time out to answer all my questions!). Drank a LOT of sours, especially any Berliner Weisse I could get my hands on. And finally I had to stop talking about it and just DO it. So after some serious humming and hawing I did! And I loved it! The whole to-boil-or-not-to-boil question (not!) kettle sour y/n (yes!) etc. I just went ahead and did it. Bit of a conundrum how to keep the wort at a steady 35 C temperature, as the usual suggestion is to use an electric blanket. I live in Southern Spain, I don’t know anyone who even has an electric blanket!
So with a bit of McGyvering I created an Au Bain Marie, got up twice in the middle of the night to check temp, like bottle feeding a baby goat. Brew’s nice and warm. Happy goat. Not a steady anything by a long chalk, but I think it’ll do the trick. Lactic acid to bring down the Ph, 4.2 and going down, soured with WyYeast Lactobacillus Delbrueckii, going to add homegrown emerald hops and almond blossom to the final boil and then in two glorious months it’ll probably be a disaster but wehey, I’ll have brewed my first Berliner!!!! Watch this space….