bovineblitz
Well-Known Member
Roeselare blend at 1.5 months:
From a sour stout with Brett B and Lacto, after only 6 days
From a sour stout with Brett B and Lacto, after only 6 days
Jringo said:Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present from the dark malts...although this is my 1st sour stout so we will find out.
I have had good luck making lambics and sour browns, being my first extremely dark sour I am using this as a beer to learn from for future brews.
No roasted barley is a good start, but then maybe it's a sour porter without it, fuzzy distinction for most.
From a sour stout with Brett B and Lacto, after only 6 days
Jringo said:I hear ya. I felt like this recipe design has a chance to do really well, but I know it could come out completely different than what I envision. Shoot I guess I'll have to brew more sour stouts to get this figured out...darn
CodlingMoth said:Does this count as pellicle? Super goopy and going nowhere!
Does this count as pellicle? Super goopy and going nowhere!
TANSTAAFB said:How long has it been going nowhere? And by going nowhere you mean....
I just mean the goop has been there a week. It's definitely very active. Only my third batch of cider and first Brett batch. Acting very different from my other two batches. Really cool to watch.
I racked into a secondary and got a new, different-looking pellicle three days later. Is that normal? See previous page if you wanna peep the first one.
Yes, as far as I know. I've had the same thing happen every time I've racked a sour.
I am about to start a Brett cider in a three gallon earthen crock. It's glazed ( non lead) and has a lid. My question is, will this be a viable option for primary with such a wide mouth?
Same thing here. It gets exposed to so much oxygen while racking that it's trying to protect itself, meaning instant pellicle.
Well this is my first sour, so that's good to know. However, when I racked into the secondary I ended up with about 5 inches of headspace and I still have a couple inches of white glop on the bottom. Do you think I should rerack and add fruit, or would that be too much oxygen?
Too much oxygen, on the other hand, can give you too much acetic acid, vinegar character.
Don't you think fermentation will drive off the oxygen and replace the headspace with CO2 for the most part? Just wondering, since my 6.5g carboy is filled almost halfway with my Sour Blonde...
I do agree, though, that if there was no oxygen present, the bugs wouldn't form the pellicle, since it's there to protect it from O2. At least that's what we're told!
mcnewcp said:I rack my sours once at most, sometimes not at all. One of the main reasons you rack regular ales is to prevent autolysis (sp?) of the yeast, but that's not an issue with sours. When the bugs eat the dead yeast it doesn't add those meaty autolysis flavors, it just adds more sourness (or brett character, etc). Too much oxygen, on the other hand, can give you too much acetic acid, vinegar character.
I only have a few years experience brewing with bugs though, so I welcome other opinions or corrections.
I've sampled several sour beers with notable autolysis character and personally think the whole 'bugs eat dead yeast' thing is either wrong or not entirely right.
Soma said:Raspberry berlinerweisse at about 90 days
Soma said:Raspberry berlinerweisse at about 90 days
Raspberry berlinerweisse at about 90 days
Care to share the recipe?
Enter your email address to join: