Questions tagged [sour]

Beer that is intentionally tart or sour.

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Question of a first time Sake hombrew. 1 week in fermentation and sake tastes sour

I have started my first batch of homebrew sake about 9 days ago, following this video: https://www.youtube.com/watch?v=A3ep5XGdV9I&ab_channel=TheBruSho I have basically did everything the same ...
Jeno's user avatar
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0 votes
1 answer
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How to add fruit juice without splashing

I want to add fruit juice into my primary fermenter, but preferably want to do this with minimal splashing. Does anyone have any good technique or tips for this?
Lucas Kauffman's user avatar
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1 vote
0 answers
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Has anyone used Bootleg Biology? Any experience with catching/ growing wild yeast strains?

I just ordered a kit from their website that is for catching/growing wild yeast strains for home brews. I was wondering if anyone else may have used them or tried doing this their selves. It's one ...
lonewolf308's user avatar
2 votes
2 answers
356 views

Sour/musty tasting mead

My son and I tried our hand at mead for the first time... I didn't notice a lot of bubbling I thought that it wasn't fermenting correctly but my son thought differently, he's 17. Lol But when we went ...
Curbkisser's user avatar
3 votes
1 answer
223 views

Sour tasting cider with bits floating on top

This is my first time brewing hard cider. My cider is a yellow/brown colour, smells and tastes a bit sour (think apple cider vinegar), is still sweet but also has these funky bits floating ontop. I ...
Allyson Smith's user avatar
5 votes
2 answers
2k views

Why my saké turned out sour?

1st batch was fantastic, tasty, sweet, delicious hot and cold. I used the same process for 2nd batch: Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine ...
Nick Charby's user avatar
5 votes
1 answer
240 views

Can I reuse a bottle that had a sour lactobacillus beer in it?

I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle? I have not made any sour beers yet but I've read you should keep separate brewing ...
Bilbo Swaggins's user avatar
5 votes
1 answer
65 views

Sour beer at home?

Newbie here. I know nothing about making beer. I love sours. Can you make sours at home? Is it too complicated compared to other beer making?
William Dennhy's user avatar
4 votes
2 answers
101 views

Re-use my harvested yeast from primary after secondary finished on acetobacter

I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine. When I subsequently added it to secondary with raspberries I ended up with vinegar ...
Lucas Kauffman's user avatar
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2 votes
2 answers
71 views

Droping beer with Brett in Carboy

I brewed a Belle-Saison and it's been in a carboy for 1 month now. Someone with a lot of experience told me he once bought a beer with Brett (Beer was "Orval") and droped the last 100ml into his ...
Boubou's user avatar
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1 vote
1 answer
93 views

Priming a Brett beer (WLP648) for bottling

I am getting ready to bottle my 6 month old sour. I used WLP648 on primary. I’ve been reading up on this on other forums, but I get mixed insights: some people say to just go ahead per normal, others ...
Lucas Kauffman's user avatar
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1 vote
2 answers
104 views

How essential is a starter for brewing with Lactobacillus?

I'm going to be tackling this recipe for my first attempt at a kettle sour. In the notes, it goes over procedures to make a starter. Researching I've come across sources that say you should have a ...
Stegathesaurus's user avatar
2 votes
2 answers
111 views

Sour beer over herbed with Basil

Just brewed a sour with Basil thrown in at flameout. Now 6 weeks into the fermenter with WLP648 there's not much sourness and a bit (overwhelming) flavour of Basil. I was wondering what my options ...
Lucas Kauffman's user avatar
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2 votes
2 answers
92 views

Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit

I am making a basil-raspberry sour with WLP648 as yeast. Unfortunately I need to go on a work trip for the next 2-3 weeks and the beer has not fully attenuated fully. I was wondering if it hurts to ...
Lucas Kauffman's user avatar
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2 votes
3 answers
146 views

Acidic Wort Affect on Immersion Chiller and Flavor

I am looking into building a copper immersion chiller for use on my next batch of beer. I plan on doing a sour ale. Will the low PH of the wort have any negative affect on the chiller? Will it cause ...
Kingfisher's user avatar
1 vote
3 answers
83 views

What to do with my (accidently) sour saison?

I have recently made a batch of Saison that turned sour. I'm having a hard time pouring it all down the drain, I thought about using it for cooking but I don't know what sort of recipes to look for. ...
WildLAppers's user avatar
2 votes
1 answer
1k views

What are the impacts of mashing with a low pH?

The general consensus seems to be that a mash pH of 5.2-5.6 is desired. Beersmith even says it's the difference between a good beer and a truly great one. Most mention trouble with too high of a pH, ...
Wyrmwood's user avatar
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2 votes
1 answer
162 views

Why are lambic and other sours/wilds bottled in green bottles?

I'm familiar with the science behind light contamination, skunking, and why most beers are bottled in brown bottles. What I'm curious is why some breweries are choosing to bottle their sours in green ...
Stegathesaurus's user avatar
1 vote
4 answers
311 views

Should I keep my batch?

I tried to create a sour beer from a sour mash from the second runnings of a Double IPA. I kept the mash tun in the garage, but unfortunately it rained and got colder than I thought it would. (I live ...
memnoch.jones's user avatar
3 votes
2 answers
768 views

Can you increase the pH for the boil after kettle souring?

This question's answer led me to http://www.milkthefunk.com which is a great source of information. Since there's a few methods for making sour beer, I should mention I've been doing what some call ...
Wyrmwood's user avatar
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5 votes
1 answer
656 views

When should you treat your water for pH for a sour beer?

According to this question's answer, from Denny Conn, You don't pretreat the water because it's the mash pH you're concerned with, not the water pH. And this agrees with this article on the power ...
Wyrmwood's user avatar
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2 votes
1 answer
59 views

Is there a bacteria that eats/reduces DMS?

I have done a few kettle sours and in some cases, a wild yeast or heterofermentative bacteria ferments out quite a bit of the sugars. In the past, I've used DME to bring the gravity back up for the ...
Wyrmwood's user avatar
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2 votes
1 answer
197 views

How can I deal with the diacetyl produced by pedio in a flanders red

I have a bunch of Flanders Red that has undergone a Pedio Fermentation and of course produced a bunch of diacetyl. This was done with the Wyeast Roeselare Ale Blend and then Barrel aged, then racked ...
Pale Ale's user avatar
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3 votes
1 answer
741 views

Cotton looking mold on my sour

This is the second time I'm doing a no-boil, fast lacto sour. I had nearly 3 lbs of grain (with about 9% acid malt) for a 1 gallon batch. I did BIAB for 1 hour and put right into a fermenter. I let it ...
memnoch.jones's user avatar
3 votes
1 answer
261 views

Ceramic heating bulb for pets as fermentation chamber heater

Looking for people who have experience with ceramic heating bulbs - I know these are effective for maintaining primary fermentation temps but I am curious about higher temps. Can you use (or do you ...
ghonke's user avatar
  • 155
3 votes
1 answer
2k views

Homebrewed hard cider turned sour after sitting for a few months

I made two batches of hard cider back to back earlier in the year and they tasted great for the first two months after bottling. However, they turned into a sour mess around month three. Imagine ...
Thisisstackoverflow's user avatar
2 votes
2 answers
180 views

LME Sour Recipe Suggestions

I am a new brewer and have only done LME Kits. I would like to try to make a sour but am not quite ready for an all grain brew. Are there any good recipes out there for a good Sour Ale using LME?
rbreier's user avatar
  • 187
2 votes
1 answer
136 views

Kettle souring with lactobacillus - hot plate?

Researching a Berliner weisse and have decided that I will be doing a kettle sour. Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
Mild Fuzz's user avatar
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3 votes
3 answers
3k views

Why does my lactobacillus batch smell so bad?

I'm getting to be a fairly experienced brewer now but this is my first experiment with sours. I read about using lactobacillus from yoghurt so I thought I'd give it a bash. The process so far... ...
Doug's user avatar
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2 votes
2 answers
1k views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
thesquaregroot's user avatar
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1 vote
1 answer
99 views

how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...
codyc4321's user avatar
  • 133
1 vote
1 answer
167 views

Pomagranate mead sour

I've been working on a pomagranate mead that has been fermenting for 3 weeks. I just racked it for the first time today and I tried a some, it was super sour... anyone know if this is normal and if it ...
user12899's user avatar
3 votes
2 answers
119 views

Sour Ale With Pedio but Without Brett

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with ...
thesquaregroot's user avatar
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1 vote
2 answers
108 views

Keep Homebrew Fresh

Just syphoned a youngs 30 bottle kit into a plastic 5 gallon fermenter. How should I store this to stop it going bad? What's the highest temperature it can be stored at safely? and how can I ensure ...
Andrew's user avatar
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1 vote
1 answer
125 views

Sour Starter From Dregs

I bought Nordic Saison from Hill Farmstead and loved it. I have a Saison recipe that I really like and I want to try and sour that. I took the dregs from a 750ml of the Nordic and threw it in a small ...
W.Jackson's user avatar
  • 113
1 vote
1 answer
131 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
Snowman's user avatar
  • 331
1 vote
1 answer
50 views

Make Sour from Previously Kegged Beer

I have been wanting to make a sour, and it turns out that I have about 5 gallons of beer in my kegs that I'd like to dispose of prior to a long vacation. I was thinking I might be able to get a sour ...
Matthew's user avatar
  • 902
1 vote
1 answer
189 views

Using plastic drums for long term sour aging?

I have 15 gallon plastic drums, like what LME comes in. I would really like to use them to age my sours in but I'm concerned with O2 permeability. Has anyone tried this or have any good resources on ...
Ryan Shdo's user avatar
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2 votes
3 answers
4k views

How do I improve some sour hard cider brew?

My roommate grabbed 14 gallons of organic cider on sale. Turned out they had Potassium Sorbate in them though. A little research online indicated that it was still possible to make hard cider with it ...
Aslan French's user avatar
3 votes
1 answer
97 views

Sour Mash - Pressurized Keg to hold mash?

I'm trying my hand at a sour mash, and was thinking about using a keg to hold the warm mash for a few days so I can purge the 02 and very lightly pressure to avoid contamination. I was thinking about ...
muck41's user avatar
  • 516
4 votes
1 answer
2k views

Is brewers' Lactobacillus heterofermentative or homofermentative?

I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from ...
Wyrmwood's user avatar
  • 2,178
1 vote
1 answer
115 views

Can you help me read this complex Yeast recipe? (Sour Beer help)

I'm reading a recipe for a Sanctification clone, which is one of Russian Rivers Blonde Sour Ales. The recipe for the yeast read as such Brettanomyces bruxellensis culture, Wyeast 3112 or White Labs ...
g0dluvsugly's user avatar
1 vote
3 answers
3k views

How do I correct acidity/tartness in a fermented beer?

I just moved to a new state, and brewed a dark beer recipe that I'm fond of-- a weizenbock. However, I believe my water chemistry may have been different enough from my previous location to have ...
Greg M. Krsak's user avatar
4 votes
2 answers
2k views

Pediococcus contamination--Will brett get rid of the ropiness?

I'm pretty sure I have a pediococcus contamination on a Kolsch that I brewed recently. Let's just say some stuff came up and my sanitation was not great. I sampled it after about 6 weeks in primary at ...
jmagoon's user avatar
  • 43
1 vote
1 answer
302 views

Could honey be the reason for a rather bitter beer

I made a honey ale recently which resulted in a beer with a rather bitter/sour(?) taste instead of the honey finish I was hoping for. Since I added the honey just before the yeast I was wondering if ...
Tate83's user avatar
  • 113
2 votes
2 answers
513 views

Consecutive (lacto?) contamination with different fermenters

My two last batches got a sour/white wine taste to them (prior to bottling). The first one was a Hefeweizen fermented in my bucket. The taste was present from day 4 up to bottling a month later. In my ...
billy's user avatar
  • 125
1 vote
2 answers
113 views

Sour beer, lambic, et cetera

As a long-time, sometime, home brewer and beer enthusiast—though hardly a connoisseur—with an interest in different styles of beer, I was intrigued by Pietro's question re: bottling blended sours: ...
Glasseyed's user avatar
  • 490
5 votes
2 answers
285 views

Bottling Blended Sours

My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of ...
Pietro's user avatar
  • 3,158
2 votes
1 answer
675 views

Souring a Belgian Strong Dark Ale

I brewed something last fall with friends, and the recipe was somewhat off-the-cuff. I wasn't super happy with the results. We were aiming for a Belgian Tripel, but weren't careful in selecting our ...
KOTJMF's user avatar
  • 123
1 vote
1 answer
626 views

What is the normal attenuation for sour wort (specifically Berliner Weisse)?

I brewed a kettle-soured Berliner Weisse with an OG of 1.034. After two weeks fermenting at around 70 (raised to 72 at the end) with a packet of Safale US-05, it got down to 1.014, apparent ...
paul's user avatar
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