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Posted on 5/7/15 at 10:51 am to s14suspense
quote:
Let me guess, you're a planner?
Just because i've already created recipes for my next 3 or 4 brews, and i spend the day before brewday organizing my equipment...ok yeah i'm a planner.
Posted on 5/7/15 at 10:52 am to LoneStarTiger
quote:
- use glass carboys, not plastic
- listen to the Sour Hour podcasts from the brewing network
Done on both parts. Listened to the 1st epsiode last night and i'm hooked on sour hour.
Posted on 5/7/15 at 10:53 am to BugAC
B is going to completely quit this thread.
Posted on 5/7/15 at 10:56 am to LoneStarTiger
quote:
B is going to completely quit this thread.
I'm still going to brew traditional beers. But i have a growing appreciation for sours. I like the challenge of using new techniques in crafting a beer.
Don't worry B, i have 2 IPA's on deck to brew next, and then my coffee stout. So i'm not lost in the ways of good old traditional brewing.
Posted on 5/7/15 at 11:02 am to BugAC
at least you are going about it better than I did, which was to make a beer and start souring it then realize everything I should have done differently
Posted on 5/7/15 at 11:08 am to LoneStarTiger
quote:
LoneStarTiger
Got some early questions. When the description of a brett or sour "yeast" says "good to use as primary", does that mean just that pack of yeast is needed. Or does it mean i should pitch with the style yeast. For instance, if i'm making a sour saison, would i pitch my saison yeast, then a sour/brett yeast or does the sour/brett pack include all the required yeast needed.
I'm sure i'll learn about this as i go along, just curious as i'm going through this list right now. LINK
Posted on 5/7/15 at 11:25 am to BugAC
Let me preface this by saying I am only 2 sours into my learning, and one was a kettle sour so that it very different than what you are looking for.
I would think you would have to pitch a saison yeast to get the typical saison flavor profile, and pitch bacteria for the sour. You can probably do both at the same time, I would think the saison yeast would take off faster than the bacteria, but if you are worried about it pitch the bacteria after some of the primary fermentation is complete.
looking back at the recipe thread, Bottomland used a farmhouse yeast blend:
and rds used his house blend, which is excellent
I would think you would have to pitch a saison yeast to get the typical saison flavor profile, and pitch bacteria for the sour. You can probably do both at the same time, I would think the saison yeast would take off faster than the bacteria, but if you are worried about it pitch the bacteria after some of the primary fermentation is complete.
looking back at the recipe thread, Bottomland used a farmhouse yeast blend:
quote:
WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers
and rds used his house blend, which is excellent
This post was edited on 5/7/15 at 11:29 am
Posted on 5/7/15 at 11:34 am to BugAC
quote:
Buy the book American Sour Beers
Add Wild Brews to your reading list. I can loan you both of these if you'd like.
quote:
Learn how to culture bottle dregs
wow, using bottle dregs is very un-Bug of you. building up and pitching an unknown (yet well qualified) collection of bacteria into wort. next thing we know you will be brewing without a recipe or changing hop schedules on the fly.
Posted on 5/7/15 at 12:19 pm to LSUGrad00
quote:
next thing we know you will be brewing without a recipe or changing hop schedules on the fly.
you shut your whore mouth with that nonsense...
This post was edited on 5/7/15 at 12:20 pm
Posted on 5/7/15 at 12:21 pm to LoneStarTiger
quote:
This blend creates a complex flavor profile with a moderate level of sourness. I
I think i would like this. As of now, i don't like beers that are too tart.
Posted on 5/7/15 at 12:23 pm to LSUGrad00
quote:
wow, using bottle dregs is very un-Bug of you
I have a bottle of Cantillon Classic Gueze i've been saving for that reason. I also have a bottle of Stone Enjoy After Brett that i could do this with too.
I've also saved about 5 or 6 white labs vials in case i wanted to culture and save my own yeast.
I've also been thinking of ways to make a viable coolship. Though in S. Louisiana, this would be very difficult.
Posted on 5/7/15 at 12:27 pm to BugAC
quote:
I'd say by early fall i'll be ready to brew my first batch of sour.
So we need to expect 175 or so questions over the next 4-6 months? I kid...but not really.
Just do it. Take a beer you know how to brew, mash a little higher, add 5-10 IBU, primary it with some English ale yeast, move it to secondary and dump some bottle dregs in there, and wait. Worry about the extra equipment later and go ahead and get brewing now. As you drink more sour beers, dump more dregs in the carboy.
This post was edited on 5/7/15 at 12:30 pm
Posted on 5/7/15 at 12:36 pm to BottomlandBrew
quote:
So we need to expect 175 or so questions over the next 4-6 months?
Just be lucky we have a dedicated thread now. Before i was starting threads like hot cakes when i was first learning to brew.
quote:
Take a beer you know how to brew, mash a little higher, add 5-10 IBU, primary it with some English ale yeast, move it to secondary and dump some bottle dregs in there, and wait. Worry about the extra equipment later and go ahead and get brewing now. As you drink more sour beers, dump more dregs in the carboy.
So i wouldn't need to make a starter and step it up for the dregs? That sounds interesting.
Whenever you are aging your sour, how long can you keep it in the primary before things go bad? Just wondering if yeast autolysis acts in the same manner as does normal brews.
Posted on 5/7/15 at 12:42 pm to BugAC
quote:
Just wondering if yeast autolysis acts in the same manner as does normal brews.
no, according to Jay Goodwin, who does the Sour Hour
you can keep them for years. You may need to keep it a year before it gets right
Posted on 5/7/15 at 12:51 pm to LoneStarTiger
quote:
you can keep them for years. You may need to keep it a year before it gets right
That is awesome. Kind of why i wanted to do a mead for a while. I just want to have a brew sitting, conditioning in the fermenter for a year or so, while i brew other beers.
What about using old whiskey barrels? I have an old 5 gallon balcones barrel. I've only used it once to brew an imperial stout with 4 oz. knob creek (i think). Beer was tasty, but i couldn't get any carbonation in the bottles.
I need to rehydrate the barrel. It leaks like crazy because it dried out. I also need to clean it out pretty good.
This post was edited on 5/7/15 at 12:53 pm
Posted on 5/7/15 at 12:53 pm to BugAC
the danger there is you have to plan accordingly. I will start my next sour when this one fermenting hits about 6 months, so that by the time I finish drinking the first, hopefully it is ready
Posted on 5/7/15 at 12:59 pm to BugAC
quote:
What about using old whiskey barrels? I have an old 5 gallon balcones barrel.
I'm not an expert but wouldn't you infect the barrel? Not saying that's necessarily a bad thing, but you wouldn't be able to do a normal BBA stout with it again in the future.
Posted on 5/7/15 at 1:03 pm to BugAC
quote:
What about using old whiskey barrels? I have an old 5 gallon balcones barrel. I've only used it once to brew an imperial stout with 4 oz. knob creek (i think). Beer was tasty, but i couldn't get any carbonation in the bottles.
this has it's issues and it's benefits
keep listening to the podcast is all I can tell you here
Posted on 5/7/15 at 1:06 pm to BugAC
quote:
What about using old whiskey barrels? I have an old 5 gallon balcones barrel.
Having used a 5-gallon Balcones barrel, I recommend against it. I ended up with a good bit of acetic character after 10 months in my small barrel.
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