The sour tag has no wiki summary.
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Berliner Weisse questions
I have a Berliner Weisse (1.035 O.G.) that has been fermenting on WLP630 (berliner weisse lacto blend) for about 5 days now. This is my first attempt at both a sour style beer and a starting gravity ...
5
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1answer
129 views
Flanders Red from Brewing Classic Styles
I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...
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Sour Off flavor
Our last 4 or 5 batches have had a distinctive sour flavor to them even though each has been a completely different style (wit, brown, 2 stout, hefe).
What are the common reasons to get a sour off ...
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1answer
131 views
what yeast should I use to bottle condition my blackberry sour?
I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. ...
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1answer
143 views
Berliner Weisse not souring
About 6 weeks ago, I made a simple Berliner Weisse. When I put it into primary, I pitched both yeast and the lactobacillus. It's been sitting in the primary ever since.
Yesterday, I took a taste ...
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4answers
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What does sour mash do for a sour beer?
I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
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Is oxidation beneficial to any beer style or characteristic other than sour?
Our club now has three oak barrels, and while at least one is going to be dedicated to a solera, we'd like to try a couple other brews before we resort to two more soleras.
Barrels are known to let ...
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2answers
202 views
Resources (advice and recipes) for sour beers
I've decided to start a program of creating sour beers where every 3 months I'll brew a new sour beer and set up a closet for aging of the beers. Given the length of the process and the amount I ...
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How to treat Brettanomyces for secondary fermentation?
I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...
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5answers
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What is on top of my wort? Mold? Lacto?
I just opened the top of my scotch ale bucket, and it looks like there's mold inside. The recipe is pretty standard, plus some oak chips soaked in whiskey, in a muslin bag. What is this?
Edit:
Some ...
