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Old 04-13-2009, 11:44 PM   #1
moger777
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Default Good yeast for sour brown?

I had the pleasure of trying a sour brown this weekend from the monk cafe. I've had lambics before but thought they were too sour. I really enjoyed the brown ale though and wanna try one myself. I was thinking of splitting the batch in two and brewing one with a cultured lambic blend and the other using wild yeast from my backyard to compare them with. What I need is a good yeast to use for a sour brown.

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Old 04-13-2009, 11:50 PM   #2
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Originally Posted by moger777 View Post
I had the pleasure of trying a sour brown this weekend from the monk cafe. I've had lambics before but thought they were too sour. I really enjoyed the brown ale though and wanna try one myself. I was thinking of splitting the batch in two and brewing one with a cultured lambic blend and the other using wild yeast from my backyard to compare them with. What I need is a good yeast to use for a sour brown.
Wyeast has a lambic blend, but I think the best sour yeast out there has to be roselare. I think the roselare strain is about to come out again, so look for it.

I would be careful with using the yeast from your backyard. Sure it's a fun experiment, but try it with a gallon first. Wild yeast experiments are not usually successful, but if you do get a good one, you can always inoculate another batch with it.
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Old 04-14-2009, 12:06 AM   #3
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Originally Posted by carnevoodoo View Post
Wyeast has a lambic blend, but I think the best sour yeast out there has to be roselare. I think the roselare strain is about to come out again, so look for it.

I would be careful with using the yeast from your backyard. Sure it's a fun experiment, but try it with a gallon first. Wild yeast experiments are not usually successful, but if you do get a good one, you can always inoculate another batch with it.
I was planning on doing a 5 gal batch and splitting it into two 3.5 gallon buckets, one will have the cultured blend and the other will be put outside with a cheesecloth covering the bucket. I may instead try for a 6 or 7 gallon batch putting 5 gallons with the cultured yeast and the other 1 to 2 gallons in a smaller bucket covered with cheesecloth in the field.
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