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Sourdough brew experiment

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mudman:
Saw this and decided I needed to try it.  http://www.betterbeerblog.com/index.php/2011/12/27/homebrew-session-experimental-sour-dough-ale/
I made a partial mash .5 gallon batch of beer with light DME and several adjuncts (molasses, honey, oats, wheat berries) and hallertau hops.  Came out 1.053 and I poured the watery top of my sourdough starter in.  My starter is several years old and has a champagne like smell to it.  It is now fermenting very well.  Probably not the best idea, but I am very curious.

https://picasaweb.google.com/mwhanson93/October42012?authkey=Gv1sRgCN6aj5yj1ZfHUw#5795506343929597906

https://picasaweb.google.com/mwhanson93/October42012?authkey=Gv1sRgCN6aj5yj1ZfHUw#5795506405635904770

morticaixavier:
I'm curious. can't wait to here how it turns out.

denny:

--- Quote from: morticaixavier on October 04, 2012, 11:29:21 AM ---I'm curious. can't wait to here how it turns out.

--- End quote ---

Me, too.  I've got a lot of sourdough starter and it would be great to have something else to do with it.

kramerog:
The results are in the link in the original post.  Bottom line it appears the yeast outcompeted the lactobacillus first in the starter and than in the wort.  Perhaps there will be some post-ferment souring over time?

mudman:

--- Quote from: kramerog on October 04, 2012, 02:31:46 PM ---The results are in the link in the original post.  Bottom line it appears the yeast outcompeted the lactobacillus first in the starter and than in the wort.  Perhaps there will be some post-ferment souring over time?

--- End quote ---
I am not expecting much in the way of sour taste.  My starter is wild caught yeast and I would call the yeast mild compared to a traditional San Francisco sourdough.   If you have wild yeast like mine I would say results will vary depending on the character of the yeast in your area.  It makes me think I am just doing a type of open/spontaneous fermentation with an element of control involved by having already harvested the yeast.

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