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=Practical Tips=
# Chill the samples. Taste them cold, and allow them to warm up to room temperature, tasting and smelling along the way.
# Taste each beer on it's own. Choose the best beers to begin with. Off flavors can sometimes be blended out (see Matt Miller's article abovebelow), but consider leaving beers with serious flaws out of the blend.
# Take note of everything you taste and smell, also noting the general temperature of the blend.
# Taste with friends who have good palates.
# When blending a clean beer with sour beers, allow for additional fermentation to occur. Don't make any assumptions about a low final gravity of a clean beer - the Brett will probably find something to ferment.
# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible.
=Articles On Blending=