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How do you ferment your sour beers?

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SamGamgee
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beers 2452 º places 182 º 11:53 Wed 12/11/2013

Havenít has as much luck with adding Roselaire after primary to a secondary carboy with oak cubes (bottling soon though).

 
ekstedt
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beers 6030 º places 155 º 13:05 Wed 12/11/2013

For my p-lambics I have settled for the following simple scheme:

After (normal) wort cooling, I add to the 20 l wort:
* A few grams of Safbrew F2 to ensure some healthy Sacc
* Dregs from two 75 cl bottles (or equivalent) of commercial lambics, typically 3 Fonteinen or Cantillon (alternativeley I use the slurry from a previous p-lambic batch)

I let it ferment for at least 6 months in a glas carboy or Better Bottle without racking.

Thereafter I either
* blend it with other batches (yet to be done for the first time, but will happen in a few weeks)
* add fruit to sit for 3-6 months before bottling (have one successful attempt with red & black currants, more will follow soon).

 
Unclerudy
beers 12 º places 3 º 13:39 Wed 12/11/2013

Originally posted by HornyDevil
Originally posted by Unclerudy
I did a sour about six months ago that I started. 60% pilsner Malt, 40% unmalted wheat, 8 Welches Concord grape juice concentrate tubes. Lambic blend yeast.


For what volume of finished beer?


5 gallon batch.

 
HornyDevil
14:17 Wed 12/11/2013

Originally posted by Unclerudy
Originally posted by HornyDevil
Originally posted by Unclerudy
I did a sour about six months ago that I started. 60% pilsner Malt, 40% unmalted wheat, 8 Welches Concord grape juice concentrate tubes. Lambic blend yeast.


For what volume of finished beer?


5 gallon batch.


That amount in that volume should get you REALLY good grape character in the finished beer. Just did a beer with about that amount, albiet with a darker base beer, that is just fantastic.

 
Steve_0
premium
beers 3424 º places 142 º 14:30 Wed 12/11/2013

Any advice for Extract sours? I am slowly moving to All-grain, but would love to get one started in the meantime.

 
HornyDevil
14:44 Wed 12/11/2013

Originally posted by Steve_0
Any advice for Extract sours? I am slowly moving to All-grain, but would love to get one started in the meantime.


Get some wheat DME and go to town.

 
BMan1113VR
premium
beers 7904 º places 422 º 15:50 Wed 12/11/2013

Originally posted by HornyDevil
On a sort of related subject, Iím planning on doing a big sour project that involves using spent wine and spirit barrels as primary fermenters. Anybody have experience with something like this?
only at work, not at home yet.

 
HornyDevil
16:55 Wed 12/11/2013

Originally posted by BMan1113VR
Originally posted by HornyDevil
On a sort of related subject, Iím planning on doing a big sour project that involves using spent wine and spirit barrels as primary fermenters. Anybody have experience with something like this?
only at work, not at home yet.


Any advice?

 
bitbucket
beers 2160 º places 63 º 18:33 Wed 12/11/2013

Originally posted by HornyDevil
Curious as to how all you guys who brew sour beer do it. Hereís how I do it.

Simple grainbill - usually Pils and Oats for light colored bases and Munich and some specialty crystal type malts for darker colored bases.
Varies. The Flanders Red is based on the Jamil version.
Mash high - around 158F for an hour
156-ish?
No hops - at least no hops at all in the kettle or during cooling.
Aged hops
Homoferment - Brett, lacto, and pedio all go in at the same time. No saccharomyces strains at all.
Lacto may get a head start. Saccharomyces always there. Often as part of the Roselaire Blend
Ferment base beer for 8 weeks - Just so Brett finishes off all the fermentables
May sit in the primary for months.
Rack onto fruit or bottle - I usually let the beer sit on the fruit for a minimum of 6 months, but I do sometimes go longer
Couple of months on the fruit, max.
Rack off of fruit - I try to let the beer condition off of the fruit for at least a couple weeks before bottling
Yep.
Bottle Condition - I bottle the same as I do any other beer, about a fourth of a cup of cane sugar for every 2 gallons of finished beer. I usually allow the beer to carbonate for 2 months before sampling.
Yes, unless I keg it.

 
joeneugs
premium
beers 4305 º places 188 º 19:32 Wed 12/11/2013

Question for you guys... When pitching only Brett and stepped up bottle dregs, do you aerate the wort before pitching or not?

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