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Old 12-23-2010, 02:14 PM   #11
jalgayer
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Update

Went down this morning and it looks like the oxygen introduced from taking a sample
Has caused a thin white pellicle to form.

I will continue to monitor the taste.

Thanks for all the advice

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Old 12-28-2010, 06:31 PM   #12
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Hey
I have it in the basement at high 50s to low 60s in temp. Is that a problem to let it sit from months 5-9 at this temp? Will it negate any progress?
Thanks
J

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Old 12-28-2010, 08:22 PM   #13
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As long as the basement doesn't go to below freezing for too long, and I doubt it could, you will be fine. Just a little slower progress.

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Old 12-28-2010, 08:51 PM   #14
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Would it be a good idea to move it to a corner of the house (60-70F or so most of the time) or are the effects negligible?

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Old 12-28-2010, 11:16 PM   #15
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60-70 will make a beer that will sour more quickly

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Old 01-23-2011, 03:08 PM   #16
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Thanks all for the help with this.
Just did a gravity test and taste test at the 6 month mark.

Souring nicely - especially for only 6 months. Great flavor behind the sourness and very nice amber color. Different flavors at different points of the taste (intial sour, lingering oakiness (slight) - just reasonably complex overall.

Has a solid pellicle going now and looking good heading into the next 6 months.

Just added 1 more ounce of french medium toast oak chips that have been soaking in makers mark for 6 months. The oak level was very low at this tasting and I figured it has 6 months to go so I will add a little every 2-3 months if it needs it.

Original recipe below...

Well,

Between posting and reading here, other forums, and books... I have come up with the following plan for my sour. I hope to get some feedback and advice to shore this up. Thank you all for your input (past and present)

MASH THE FOLLOWING AT 155F for 90min
1.75# Munich
1.75# Vienna
8oz Aromatic
6oz Caramunich
4oz Special B

BRING TO BOIL AND ADD
2# Wheat DME
1# Light DME
1oz Fuggles (15IBU)

COOL TO 68F AND ADD
Wyeast Rosealare Blend into a 6.5 Gallon Bucket with an airlock

FERMENT IN BUCKET
3-4 weeks

RACK TO 5GAL BETTER BOTTLE
With little head-space and an airlock

FORGET ABOUT IT
In the basement in the mid to high 60's for a year

ADD 1oz OAK CHIPS
To the better bottle for 1 more month

BOTTLE
With a little extra yeast

STATS

Predicted SG: 1.049
Predicted FG: 1.002
Predicted ABV: 6.1%
SRM: 13

FINAL NOTES
The timelines are approximations.
The predictions are just that

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Old 01-23-2011, 11:29 PM   #17
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Gravity?

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Old 01-24-2011, 08:46 PM   #18
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Gravity Progression was as follows:

(July) Brewed : 1.060
(August) Fermentation Slows and Kraiussen Drops : 1.020
(October) Grav Check: 1.014
(December) Open to allow oxygen in (no grav check)
(End December) Pellicle Forms (no grav check
(Now - January 20th): 1.005

Seems like a decent progression. I am assuming that the only mild sourness is due to only a 6 month time mark.

I look forward to the next 6 months.

Any tips on ways to add complexity to this beer?

J

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Old 01-24-2011, 09:22 PM   #19
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Quote:
Originally Posted by jalgayer View Post
Any tips on ways to add complexity to this beer?
Time. Some of the most complex sours to me are the ones that don't have character from a wood/fruit/spice covering up the flavors from the yeast and bacteria. The best sours are often aged 2-3 years before bottling, something I haven't been been able to will myself to really try yet.
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Old 01-24-2011, 11:48 PM   #20
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Time. Yeah... Crazy that the yeast and bugs are still doing stuff after 2 years +.
I dont plan to add any spice or fruit to the mix. I agree I want to taste the yeast and bugs.
The little bit of oak I add was because I dont see that overpowering the sour beer. Especially since it will be sitting for another 6-12 months.

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