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Hi all, Fairly new to sour brewing. I have a dark sour going currently (brewed 3 weeks ago, pitched Roeselare) I'm wondering if I should leave it in primary on the trub or transfer it to a secondary. I was leaning towards leaving it on the trub for at least the first 9 months or so until I...

I agree that Chinook can be a bit powerful. Have you considered making an English IPA, maybe with just a touch of Chinook for character? Fuggles, Goldings, and Target are great English hops that produce earthy notes.

I agree Wahoo. There seem to be many opinions on how to best utilize sour blends. I'm sure the percentages in the blend only hold true if Roe is pitched without any other Sacch or bugs and under optimal conditions (healthy culture, correct pitch rate, temperature, etc) and yet people have told...

Well I ended up making a 1L starter and pitched it into 1.058 wort. Took off in less than 12 hours. Also pitched dregs from Tart of Darkness. I'll let you all know how it's doing in about 6 months.

Update, added 5 mL/gal lactic acid at kegging. Beer has been well received and does not taste artificially soured at all. The scuppernongs give it an amazing aroma.

Let's say you have an old pack. Pitching it along with another Sacch strain and/or with dregs also throws off the balance. I'm just wondering what type of results could be expected from making a starter and only pitching that. I'm guessing it might not sour as fast as the Sacch will out compete...

Thanks for the advice. That's the direction I was leaning but was concerned about under pitching

Has anyone made a starter with Roeselare with good results?

Hi all, Planning on brewing a dark sour tomorrow night. Was originally going to make a starter of Roeselare to pitch into 1.066 wort. Upon further reading I'm getting conflicting info on making a starter with this blend as it would throw of the proportions of bugs to yeast. Mad Fermentationist...

So my patience has run out. Normally I would be fine waiting, but I would really like to serve this at a party in a few weeks. The beer tastes great with amazing flavor from the grapes, but the sourness is not quite there. It's slightly tart, pH reads about 4.1. I am planning to add some lactic...

Hi all, In two days I need to be pouring a couple kegs of beer at a competition. I typically go the set it and forget it route. I kegged this beer 8 days ago and it's still a ways off. Should I just up the pressure from 12 psi to 20 or 30psi? Shake? (Kegerator is at 40F) Any advice would...

Hi all, Hoping to brew up an amber ale tomorrow. Below is the recipe. Let me know what you think. Haven't brewed this style before. 9.5 lbs pale malt 12 oz crystal 40 12 oz biscuit 3 oz roasted barley (or maybe chocolate malt?) .85 oz centennial at 60 min .75 cascade at 30 min .5 oz cascade...

Next time consider adding some gelatin at kegging to clear it up a bit. If you want a quick turn around it helps.

Hey all. I'm pouring at a public tasting against three other beers in the finals of a quarterly competition. Winning beer gets brewed on the commercial scale. Life and whatnot got in the way so I had to turn the beer around quickly. It's a gratzer, Brewed with wyeast kolsch yeast. Yeasties are...

Extract may be the way to go. If you do add pear puree I would probably mash higher and/or add some oats to boost the body. I've had some stout/cider hybrids and the tend to come out a bit thin. Might be worth you taking a look at the thread on Brandon O's graff.

I agree. Probably just CO2 escaping solution. If you were bottling I'd say take a gravity reading and wait a few days, but since you are kegging - if it tastes good go ahead and keg it up.

Hi all, Planning on brewing up a strong dark belgian ale and was considering adding some dried bitter orange peel at end of boil and maybe some cocoa nibs to secondary. I know, not traditional, but with the holidays approaching I was thinking it might be fun to give it a shot. Anyone use...

Yea. I know. Just looking for something to call my own. You pouting at Homebrew for Hunger g-hog?

Yea, I probably should have pitched it alone. Oh well. That said I had expected the bugs to go to town on the sugars from the grapes, but the sourness did not noticeably increase. Should I add some honey or sugar when I rack off the grapes and maybe pitch some dregs or just let it ride?

Hi all, Brewed up my standard saison recipe. Pitched Ardennes and the Wyeast De Bom sour blend. De Bom is supposed to produce a sour beer in a couple months. After a month and a half I was getting some sourness, but not anywhere near where I'd like. At that time I added 9 lbs of pressed...