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Sour ales

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I am going to try my hand at a small test batch of sour ale (1 gallon). I was thinking of using Wyeast 3278 - Belgian Lambic Blend.

Any general advice on dos/don'ts?


You don't give much other info, but here goes.

Do make a starter.
Do be patient as the bugs and critters work slow.
Do read "Wild Brews" by Jeff Sparrow.

Don't use the plastic you use for regualar beer after the sour.  Buy a new set, keep the other for sour funcified beer.
Don't let too much air in, or you get vinegar.

that's a long time to wait for just a gallon...

just sayin, it's probably worth it to do a bigger batch.  it would be interesting to see what the actual time difference is though between doing 5 gal sour and 1 gal sour.  I'm not so sure it would be much different. :-\


--- Quote from: hopfenundmalz on August 11, 2010, 05:05:03 PM ---Do make a starter.

--- End quote ---

I'm going to have to go with don't make a starter.  The yeast blends are proportioned to be pitched directly in to your wort, if you make a starter you will end up favoring one organism over another and can throw off the balance.  I never make a starter with my sours though, so I have nothing to compare it too, that's just what they recommend.

I also just tried my hand at sour beers... I brewed a flanders a few months ago.

Start with the lambic blend and/or Roselare, but make it an excuse to try some of those wonderful (but REALLY expensive) lambic/sours at your local beer store. Pitch the dregs of the ones you liked into this one and then reuse if your happy with the results.

Then you can tell all your beer/brewing buddies the reason they like your sours so much is because of the "house culture"...


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