re: Homebrewing: In-Process Thread

True, but I have a version of that on tap now.

I just had a conversation with my dad. Apparently I committed to making a Watermelon Kolsch for a party in a few weeks. Might just make a basic pale ale in lieu of trying to work with a Koslch yeast.

quote:

---

Farmhouse Sour blend.

---

What's the description of that one? I don't see it on Giga's site.

Hmmm. Might need to find an excuse to schedule a meeting in BR.

quote:

---

Could I ferment with regular saison yeast for a couple weeks, then rack to a secondary onto peaches and add bugs?

---

Of course. A lot depends on how long you want the peaches to be in the carboy with the beer. I have heard (not seen) of some fresh fruit growing mold in the carboy, so you may want to transfer a 3rd time to get the beer off of the peaches after 2 weeks or so.

thanks guys.

let me follow up with a more general question. What are the reasons for going with an ale yeast for primary then adding bugs vs adding both at the same time?

As for the peaches, I thought the same thing, that I would not leave them in the entire time in the secondary for fear of molding. I am also considering adding some fruit at flameout.

and then there is the option of souring the wort like I did with my BW, then proceeding like normal.

quote:

---

let me follow up with a more general question. What are the reasons for going with an ale yeast for primary then adding bugs vs adding both at the same time?

---

It depends on how sour you want the final product to be. If you throw enough bugs in immediately, they will start to eat some of the simple sugars (same as ale yeast) producing more acid/flavors since they have more to eat. If you want until primary fermentation is over to add the bugs, they have less food to eat meaning that they produce less off flavors. At least that is the general idea that I have.

I just looked it up in my book, but Tonsmeire says to pitch everything at once on the homebrew level unless you are aging in a barrel. All the big breweries usually do a clean ferment then transfer to barrels with bugs, but apparently at home it works better to give the bugs oxygen early on.

what book?

quote:

---

what book?

---

American Sour Beers

quote:

---

American Sour Beers

---

How far have you gotten through that book? I was moving along quickly at first but have stalled out some. Which is what I do for most of the books that I have. Use them more for reference than light reading.