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If in my attempt to make a Flanders Brown with what I have in my repetoir I were to use Kviek for the initial fermentation and then lambic yeast as a souring agent?
I'm kind of curious if I can pull it off and it seems like I could then be all "I have a mixed fermentation beer (insert posturing)".
I'm kind of curious if I can pull it off and it seems like I could then be all "I have a mixed fermentation beer (insert posturing)".