re: Homebrewing: In-Process Thread

Do it. Just keep an jar or flask around with some dregs and dump them in when you remember.

Will I need to put some fresh wort in it every so often for it?

so, just pour dregs into a mason jar and keep it in the fridge until time to use it?

that sounds too easy to work

So this weekend I had a couple sourss that were fantastic. Prairie Funky Gold Amarillo and Prairie Eli5abeth. I don't normally drink sours but these were great. Perfect amount of sourness without being overly sour.

I understand that the different bacteria strains lend different souring characteristics. Is it just Brett that are in these 2? In brewing sours, does quantity of bacteria impact the sourness of the beer?

Not planning on brewing sours anytime soon, but these 2 i had this weekend have me rethinking my stance on sours.

hey Bug, in case you missed it on the previous page, I really enjoyed your French Benefits saison. I did not get around to the blood orange version, but plan to tonight to celebrate homebrew day

quote:

---

hey Bug, in case you missed it on the previous page, I really enjoyed your French Benefits saison. I did not get around to the blood orange version, but plan to tonight to celebrate homebrew day

---

Thanks. It really comes out great each year. It finished very low this year, i think right at 1.006. I think this beer would be perfect with a little sourness to it. I'm reading up now on sour beers and the different bacteria and what they do. I may try to brew one this year.

And i think the next time i brew this one, i'm adding more oak in the French benefits, and more blood orange in the Sanguine. I was gun shy of over oaking French benefits, and i simply ran out of blood oranges with Sanguine.

And if anyone wants any, i have about 8 bottles of French Benefits left and 2 or 3 bottles of Sanguine (I also have a bunch of my Galaxy XPA and my Brown Chicken Brown Cow brown ale). If you are in the BR area and plan on going to LA Homebrew anytime this week, i can either drop it by, or you can come pick some up. I live in the neighborhood right next to the shop.

quote:

---

I got a little tartness from it, I think because it was dry, and liked that a lot.

---

Yeah, all 3711 yeast. I think what helped it, was when i was fermenting, i forgot to set my temp controller for cool instead of hot control. And so the temps got up to the upper 70's low 80's on day 1 of fermentation. The next morning before i went to work i checked on it and noticed a bunch of fermentation going on. I dialed the temp controller back to about 72 for 5 days or so, and the last 2 or 3 days i inched it back up to 78.

That yeast always works incredibly well. It's also the only saison yeast i've ever used.

quote:

---

Is it just Brett that are in these 2?

---

I haven't had either of those, but if they are significantly sour another bacteria was probably used in addition to the brettanomyces. Brett can produce some acid, but generally not enough to add a perceptible sour characteristic.

quote:

---

In brewing sours, does quantity of bacteria impact the sourness of the beer?

---

Not in my experience...

Brett and pedio are pretty bad arse and can build up from a small pitch to make a significant impact given enough time.

Lacto is kind of a finicky, IBUs, gravity, temperature, and competing yeast/bacteria will all affect how well lacto works.

quote:

---

And if anyone wants any, i have about 8 bottles of French Benefits left and 2 or 3 bottles of Sanguine (I also have a bunch of my Galaxy XPA and my Brown Chicken Brown Cow brown ale). If you are in the BR area and plan on going to LA Homebrew anytime this week, i can either drop it by, or you can come pick some up.

---

I'm down for a HBXN... I don't have anything bottled right now, but once my Island Hopper pale ale is done I can get you a bottle of that and my Blackberry Brett Sour.

quote:

---

I haven't had either of those, but if they are significantly sour another bacteria was probably used in addition to the brettanomyces. Brett can produce some acid, but generally not enough to add a perceptible sour characteristic.

---

They weren't too sour, that's why i liked them. Other "sours" i've liked were Cantillon Gueze, Crooked Stave Surette Provision, and Jester King Noble King. I've found that all of these, as well as the 2 Prairie sours weren't overly tart, which is what i like.

quote:

---

I don't have anything bottled right now,

---

That's fine. Your still welcome to have some. I don't mind giving out homebrews. I value the critique on them so i can improve upon them next time.

Brewed my coffee vanilla porter tonight to send to the NHC finals in a few weeks. Super smooth brew day. Started heating strike water shortly before 6:00, and I'm all cleaned up and hitting the rack. I'm a big fan of the weeknight brew.