hokenfloken
Well-Known Member
Greetings All!
I am aging my first sour ale right now. A month ago I brewed a Flanders Sour Pale recipe from an issue of BYO. I did a Flanders style mash and pitched Ardennes Yeast and Roselaire Blend, both from Wyeast. I transferred the beer after three weeks onto 1 ounce of medium toast french oak cubes. I let it sit in secondary for about a month before tasting it. At this point, the beer is still not very sour at all, even though the gravity is sitting at 1.003. So, I have some questions for all you experience sour brewers out there:
1. Does the extremely low gravity indicate that no more conversion will take place and that the sour bugs have nothing left to eat?
2. Can I boost the gravity at this point by adding DME to give the bugs something to eat?
3. Should I pitch another smack pack of roselaire blend to get more sour bugs in there.
4. Should I pitch the dregs of some a commercial sour beer in an attempt to sour the beer up? I have several bottles of Cantillon that would probably do the job nicely.
5. Or...should I just wait and let the beer sour because I haven't waited long enough yet.
Any assistance would be greatly appreciated. Thanks!
I am aging my first sour ale right now. A month ago I brewed a Flanders Sour Pale recipe from an issue of BYO. I did a Flanders style mash and pitched Ardennes Yeast and Roselaire Blend, both from Wyeast. I transferred the beer after three weeks onto 1 ounce of medium toast french oak cubes. I let it sit in secondary for about a month before tasting it. At this point, the beer is still not very sour at all, even though the gravity is sitting at 1.003. So, I have some questions for all you experience sour brewers out there:
1. Does the extremely low gravity indicate that no more conversion will take place and that the sour bugs have nothing left to eat?
2. Can I boost the gravity at this point by adding DME to give the bugs something to eat?
3. Should I pitch another smack pack of roselaire blend to get more sour bugs in there.
4. Should I pitch the dregs of some a commercial sour beer in an attempt to sour the beer up? I have several bottles of Cantillon that would probably do the job nicely.
5. Or...should I just wait and let the beer sour because I haven't waited long enough yet.
Any assistance would be greatly appreciated. Thanks!