BugAC
Well-Known Member
I am venturing into sour brewing. Before i start, there is a bunch of reading, research, etc... that i must do. I have the book American Sours shipping to the house, and i've been listening to the Sour Hour.
Questions:
1) Storing bottle Dregs - I have some sours i've been dying to drink, but have been holding off until i learn how to harvest the dregs. How long can bottle dregs be stored without being used? I was planning on reserving the last 1/2 inch or so of the bottle into some old white labs vials, and every 3 or 4 months, create a small starter, then pull the dregs from that, and repeat. Also, is fridge temperature an appropriate storage temp?
2) I make an excellent saison with 3711 yeast. When i brew my 1st sour, i was planning on brewing a whole batch of this (5 gallons), then secondarying it up into 5 - 1 gallon fermenters with different souring techniques (roselaire blend, dregs, different fruits, different bugs, etc...) Your thoughts?
3) What does each "souring technique" do? I know very little on sour beers other than i have a growing appreciation for them. I know that brett is a yeast, not a bug. What are the other souring yeasts/bugs and what do they contribute differently to a beer that distinguishes them from each other?
Questions:
1) Storing bottle Dregs - I have some sours i've been dying to drink, but have been holding off until i learn how to harvest the dregs. How long can bottle dregs be stored without being used? I was planning on reserving the last 1/2 inch or so of the bottle into some old white labs vials, and every 3 or 4 months, create a small starter, then pull the dregs from that, and repeat. Also, is fridge temperature an appropriate storage temp?
2) I make an excellent saison with 3711 yeast. When i brew my 1st sour, i was planning on brewing a whole batch of this (5 gallons), then secondarying it up into 5 - 1 gallon fermenters with different souring techniques (roselaire blend, dregs, different fruits, different bugs, etc...) Your thoughts?
3) What does each "souring technique" do? I know very little on sour beers other than i have a growing appreciation for them. I know that brett is a yeast, not a bug. What are the other souring yeasts/bugs and what do they contribute differently to a beer that distinguishes them from each other?