Balancing acid in sour beers

What techniques are most popular in balancing acid in sour beers?

IBU, mash profile, fermentstion with Sacch prior to pitching other microbes.

Perception of acidity can really be adjusted with terminal gravity too.

When brewing Berliner Weisse I give the lacto a head start before I add Saccharomyces.

Originally posted by joet
What techniques are most popular in balancing acid in sour beers?

Balancing acid ?

Bizarre question

Blending.

Originally posted by hopbomber
Balancing acid ?

Bizarre question

I take "balancing acid" to mean balancing between softer lactic acid and sharper acetic acid. With many sours, it’s nice to have a touch of acetic, but it can easily overwhelm a beer.



Watch your oxygen levels. Too much oxygen and the beers can get acetic very quickly.

Tums prior to consumption.

Originally posted by SamGamgee
Blending.

Blending only goes so far and is overly simplistic without more information- take a very acidic sour red, and blend in, say, an amber ale with no acidity, and you likely are going to have problems.

I think blending is key to achieving certain flavor profiles (old beer + younger hoppy beer, as an example) but the beers that you blend have to be appropriate for the use. Low residual extract is key. Or you better have a good handle on priming calculators...