Questions tagged [sour]

Beer that is intentionally tart or sour.

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8
votes
5answers
21k views

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 ...
6
votes
5answers
9k views

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 ...
6
votes
1answer
234 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 ...
5
votes
2answers
316 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 brew,...
5
votes
1answer
89 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 ...
5
votes
1answer
55 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?
5
votes
1answer
399 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 ...
5
votes
1answer
357 views

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
votes
2answers
260 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 ...
5
votes
1answer
243 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 ...
4
votes
2answers
2k views

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

I'm pretty sure I have a pediococcus infection 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 ...
4
votes
4answers
408 views

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 ...
4
votes
2answers
92 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 ...
4
votes
1answer
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 ...
4
votes
1answer
80 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 ...
4
votes
4answers
394 views

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 ...
3
votes
2answers
103 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 ...
3
votes
3answers
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... ...
3
votes
1answer
37 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 ...
3
votes
2answers
593 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 ...
3
votes
1answer
524 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 ...
3
votes
1answer
219 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 ...
3
votes
1answer
808 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 ...
3
votes
1answer
87 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 ...
3
votes
1answer
229 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. I'...
2
votes
2answers
470 views

Consecutive (lacto?) contamination('infection') 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 ...
2
votes
2answers
48 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 ...
2
votes
3answers
78 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 ...
2
votes
1answer
82 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 ...
2
votes
2answers
49 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 ...
2
votes
2answers
133 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?
2
votes
1answer
643 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 ...
2
votes
1answer
495 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, ...
2
votes
1answer
128 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 ...
2
votes
1answer
1k views

Use of lactic acid

I've been reading through Beer Craft by William Bostwick and Jessi Rymill, and there's a lot of really interesting variations for basic recipes. I'm aiming to try their Saison recipe, and it says ...
2
votes
2answers
686 views

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 ...
2
votes
2answers
66 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 ...
2
votes
1answer
53 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 ...
2
votes
1answer
160 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 ...
2
votes
2answers
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 ...
2
votes
3answers
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 ...
1
vote
3answers
49 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. ...
1
vote
4answers
276 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 ...
1
vote
2answers
102 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: ...
1
vote
2answers
76 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 ...
1
vote
3answers
2k 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 ...
1
vote
1answer
109 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 ...
1
vote
1answer
112 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 ...
1
vote
1answer
44 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 ...
1
vote
1answer
98 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 ...