Author Topic: Sour beer  (Read 1854 times)

Offline thomasben

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Sour beer
« on: September 26, 2012, 07:38:02 PM »
Considering I have the space and also tons of carboys I am wanting to make the venture into brewing a few sours. They happen to be my favorite style of beer but for reasons I have shy'd away from brewing them. Was wondering if anyone had any good tips for starting out. And also if you use dregs from a bottle how you go about adding them. (Timeframe, amount etc)

Offline garc_mall

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Re: Sour beer
« Reply #1 on: September 26, 2012, 07:52:35 PM »
This is my favorite resource for sour beer brewing.

http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml

However, my first flanders red is only 6 weeks old, so I don't have full experience.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline mtnrockhopper

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Re: Sour beer
« Reply #2 on: September 27, 2012, 05:26:41 AM »
Bottle dregs can be a mistery - a fun experiment but I wouldn't go that route for my first batch. Use a commercial culture to get more reliable results.
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Offline kylekohlmorgen

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Re: Sour beer
« Reply #3 on: September 27, 2012, 06:27:57 AM »
Bottle dregs can be a mistery - a fun experiment but I wouldn't go that route for my first batch. Use a commercial culture to get more reliable results.

You can do both. Start with the Roselare/lambic culture and add sour dregs to the carboy later.

If you're going for more of a Flanders Red/Brown type of beer, go with Roselare, and transfer out of primary into secondary, then add dregs from other sours.

If you're going for more FUNK (lambic), start with a lambic blend from Wyeast/White labs, keep the beer in primary, and add sour dregs.

In either case, I wouldn't start tasting for at least 6 months (except for a final gravity reading).

Use the resource given above, its great! Also, Mike Tonsmire has some great info on homebrewing sour beers on his blog, TheMadFermentationist.com. He provides a short list of commercial beers worth harvesting here:

http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html

Will this be an extract or all grain batch?
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Offline thomasben

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Re: Sour beer
« Reply #4 on: September 27, 2012, 07:06:24 AM »
All grain


Offline Titanium Brewing

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Re: Sour beer
« Reply #5 on: September 27, 2012, 02:19:16 PM »
I would recommend a copy of Wild Brews
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Offline majorvices

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Re: Sour beer
« Reply #6 on: September 27, 2012, 04:16:55 PM »
+ 1. "Wild Brews" is the book to get on the topic. Way more to discuss there than you will get here. Also check out the burgundian babble belt forum.
Keith Y.
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Offline tankdeer

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Re: Sour beer
« Reply #7 on: September 28, 2012, 03:45:27 PM »
Keith beat me to it. The two exact things I was going to say
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Offline kramerog

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Re: Sour beer
« Reply #8 on: October 02, 2012, 07:17:53 AM »
There is a great presentation about making Berliner Weiss, which can be used to make other kinds of sours although not authentic to other sours, from NHC 2012.    Go to http://www.homebrewersassociation.org/pages/lets-brew/homebrewing-seminars
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