Author Topic: Trying the new Wyeast seasonal sour blends?  (Read 1481 times)

Offline erockrph

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Re: Trying the new Wyeast seasonal sour blends?
« Reply #15 on: August 26, 2014, 10:48:55 AM »
I know the O.P. was specifically asking about the mixed sour blends, but I picked up the 5223 Lacto Brevis and used it exclusively on a 1.047 Berliner Weisse with about 7 IBU. It did a quick job of getting it down to 1.005. I am very pleased with the sourness and taste out of the fermenter.
Thanks for sharing. This is the one I was most interested in. How tart is the final product?
Eric B.

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Offline troybinso

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Re: Trying the new Wyeast seasonal sour blends?
« Reply #16 on: August 26, 2014, 09:09:45 PM »
Out of the fermenter I would describe it as "quite tart" maybe even "very tart" - it's not subtle. There was a little of that back of the throat tingle. I measured the pH and it was 3.68, although I would take that with a grain of salt, since I have never gotten very accurate measurements with my pH meter. Anyway, there is plenty of sourness and I am pleased with the results so far. I am going to put the batch on top of 5 pounds of marionberries and see what I get.