Author Topic: PNW American Sour  (Read 3056 times)

Online klickitat jim

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PNW American Sour
« on: September 05, 2014, 07:07:07 PM »
Just started the boil. I'm shooting for something similarish to a Berliner Weiss but ale, and bit more color, and PNW character.

6# GW Munich 10L
5# GW Washington Select
Mashed at 145°

No bittering hops
2oz Willamette at 10 min

I did a 2L starter of lacto, ran it for a week. Decant and pitch at 85°. Run that for a week then chill to 65° and pitch a starter of 1332 NW Ale.

I'm looking forward to the results.

Offline redbeerman

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Re: PNW American Sour
« Reply #1 on: September 05, 2014, 07:17:03 PM »
Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!
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Re: PNW American Sour
« Reply #2 on: September 05, 2014, 07:19:04 PM »
Cool. I guess in the new Bjcp guidelines this would be a 28B.

Online klickitat jim

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Re: PNW American Sour
« Reply #3 on: September 05, 2014, 07:21:08 PM »
Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

I might bottle condition this one. Maybe if it's any good I'll enter it next spring.

Offline kylekohlmorgen

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Re: PNW American Sour
« Reply #4 on: September 05, 2014, 07:38:56 PM »
Cool. I guess in the new Bjcp guidelines this would be a 28B.

Cascadian Sour Ale?  ::)

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

Pitching a healthy amount of Wyeast 5335 without yeast, I've gotten berliner-levels of acidity in 10 days or so. It can also take several weeks/months. Depends on hop charge, starter size/health and temperature. Jim's got the right idea w/ a decent starter and keepin' her warm. I would think 2 oz of hops would really slow lacto down, though. If you want hop character, dry hop.

You could start a bit higher (100F) because the temp will fall off little by little. Tasting should tell you when its ready to cool/pitch yeast.
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Online klickitat jim

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Re: PNW American Sour
« Reply #5 on: September 05, 2014, 07:50:26 PM »
Cool. I guess in the new Bjcp guidelines this would be a 28B.

Cascadian Sour Ale?  ::)

Be patient Jim.  You will start noticing the aroma first, but it takes a while (3 months minimum in my experience) before you will detect any real tartness in the beer.  Good Luck!

Pitching a healthy amount of Wyeast 5335 without yeast, I've gotten berliner-levels of acidity in 10 days or so. It can also take several weeks/months. Depends on hop charge, starter size/health and temperature. Jim's got the right idea w/ a decent starter and keepin' her warm. I would think 2 oz of hops would really slow lacto down, though. If you want hop character, dry hop.

You could start a bit higher (100F) because the temp will fall off little by little. Tasting should tell you when its ready to cool/pitch yeast.

I have a dual stage freezer which is at 85° right now with only 60° outdoor temps. So it should stay at 85° for the full seven days.

I'll have about 10 IBU. I was hoping that wouldn't inhibit too much
« Last Edit: September 05, 2014, 07:52:37 PM by klickitat jim »

Offline reverseapachemaster

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Re: PNW American Sour
« Reply #6 on: September 07, 2014, 04:46:41 PM »
Don't be afraid to push that warmer. I would target 100-110F.
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Online klickitat jim

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Re: PNW American Sour
« Reply #7 on: September 07, 2014, 05:22:46 PM »
Ive been keeping an eye on it. Its holding 85 in the day time, drops a couple by early morning,  so looks like im at my limit. Maybe an extra heat pad dropped in would help. Ill go do that. Thanks for giving me the idea!

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Re: PNW American Sour
« Reply #8 on: September 07, 2014, 05:28:39 PM »
Done. I set the controller for 95 and tossed in a second heat pad that will just run all the time. I'll check it when I get home from work a 10pm and see where its at.

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Re: PNW American Sour
« Reply #9 on: September 07, 2014, 11:50:54 PM »
Stopped by to check. The beer is up to 85 now. So I dialed my cold side up to 100 to keep the freezer from defeating my extra efforts. And I left the hot side at 95 . Oooh this should be a dandy

Offline troybinso

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Re: PNW American Sour
« Reply #10 on: September 08, 2014, 03:08:58 PM »
Yeah, I would expect the lacto to start working immediately at that temperature and get some souring within a week. Did you pitch the yeast at the same time?

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Re: PNW American Sour
« Reply #11 on: September 08, 2014, 03:53:15 PM »
Yeah, I would expect the lacto to start working immediately at that temperature and get some souring within a week. Did you pitch the yeast at the same time?

Nope, I did a 2L starter for the lacto for a week. Decant and pitch. I'll be doing a starter for my 1332 and probably pitch that sunday.

Offline troybinso

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Re: PNW American Sour
« Reply #12 on: September 08, 2014, 04:12:33 PM »
Which version of lacto did you use? I used the wyeast special release 5223 and it doesn't require any yeast.

Online klickitat jim

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Re: PNW American Sour
« Reply #13 on: September 08, 2014, 04:19:28 PM »
I used 5335. Just checked my freezer controller and the extra heat pad did the trick. The beer is at 94º at 9am, so yee haw

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Re: PNW American Sour
« Reply #14 on: September 15, 2014, 04:44:19 PM »
Pitched my 1332 yesterday. It had been at 95º for 8 days then chilled to 65. I oxygenated because I figured with that heat it would have zero O2. Checked it this morning and looks like some krausen but no airlock activity yet. I guess my theme for this week is patience