GatorBeer

Recipes 

15 minute boil, added barely any hops. Pitched a starter built from dregs of Sierra Nevada/Russian River BRUX. (This is mainly sacch, barely any Brett)

I also racked a gallon onto pineapple chunks and it's really quite delicious.

HokieBrewer

Recipes 

2a - 50% wheat 50% six row, 8 IBUs hops, 15 min boil.

Pitched Lacto and 3 days later US05. Took 9 months to get the level of sourness I was looking for, but the taste is perfect. Very bright and lemony.

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Now here's a little something that you might not like. My DJ's name is Mix Master Mike.

terrapinj

Recipes 

i may try the longer/lowertemp mash next time to compare but I didn't pick up any carryover foulness post 60min boil.

how did the sourness compare?

GatorBeer

Recipes 

Definitely a lighter sourness. It might have developed a bit more with more time but I thought it was enough.

Tiroux

Recipes 

Anyone ever considered or tried adding Orange or Lemon peel in the boil for a Berliner Weisse?

By the way, my lacto and brett starters are on the go! This little beer is gonna be brewed on sunday!

aknox

Recipes 

If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?

TopherM

Recipes 

Bugs, time, and patience. The best homebrew sours that I've made are those with a mix of Brett and Lacto that are aged for about 12-18 months.

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

GatorBeer

Recipes 

If you just want straight sourness, I threw a handful of raw grain into 5 gallons of berliner wort, kept it at 110F for 4 days and when I bottled/carbed it, it was like a warhead. Mouth puckeringly sour. Not in a good way, it was too sour.

bknifefight

Recipes 

Yeah, you really should be tasting your sour mash as it progresses to make sure that it doesnt get too sour, every 8 hours or so.

aknox

Recipes 

So many options. i have to bottle my Berliner that is in the carboy this weekend so i can throw a handful of grain in my next batch with some bug County!