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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Brewing First Sour - Open to any ideas, criticism, hints, or suggestions
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Old 02-08-2014, 12:37 AM   #11
BryanThompson
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Yes. If you want a quick sour add some JP dregs. Or if you can't get JP out there I can send you a vial of my bugs which has everything under the sun. I would wait on the cherries though. You want the beer to be closer to finished before you add them.

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Old 02-24-2014, 03:59 PM   #12
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Okay, so I racked to secondary this weekend after cooling the beer and adding gelatin mid-week. I sort of went halfway between the original recipe I was working off of and what was recommended here.

I decided to hold off on adding the cherries, as it made sense that the sacc would still probably be more active, and I want it to basically go away from here on out. I added the oak, and I went ahead and put 12oz of pinot noir in now. I know it was suggested to add it for taste later, but since it is supposed to replicate aging it in an old wine barrel, I figured giving it some time in the mix might allow flavors to develop as they would in an old barrel. I also don't know if either the brett or the bugs can eat any residual sugars in wine (kind of doubt it since the tend to be dry compared to beer).

I also only pitched the brett at this point. My basic thought process is:

Minimize sacc by cold crashing and adding finings. Pitch brett, but no other sugars, so brett will start to build as it consumes the remaining beer sugars (gravity after primary was 1.020). As it ages, the balance between brett and sacc should shift towards the brett.

For the next addition two months from now, I will add the cherries and the bugs. At this point I am hoping the sacc will be largely dormant/dead, and the brett will have slowly built up. The cherries will give a boost to the brett, and give the bugs some extra stuff to chew on while they grow.

In the end, I am expecting this to help bring more brett flavor out, since it is given preferential treatment and allowed to grow prior to adding cherries. It will have an advantage over the bugs in eating those sugars, but the sacc will be low enough that the bugs can still get a nice meal and add their sour notes.

Oh, also I am using a regular bucket for my secondary, as it seemed like a carboy would be a pain when it came time to add cherries, plus I don't know how much volume they will add. I was going to use a mesh bag to lower the cherries in, so I can pull them out before kegging and minimze the amount of liquid I use. Is there any reason I shouldn't do it this way?

Does this make sense? I appreciate all the input so far, and will definitely have more questions down the line.

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Old 02-25-2014, 06:12 PM   #13
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Originally Posted by LowNotes View Post
For the next addition two months from now, I will add the cherries and the bugs. At this point I am hoping the sacc will be largely dormant/dead, and the brett will have slowly built up. The cherries will give a boost to the brett, and give the bugs some extra stuff to chew on while they grow.

Oh, also I am using a regular bucket for my secondary, as it seemed like a carboy would be a pain when it came time to add cherries, plus I don't know how much volume they will add. I was going to use a mesh bag to lower the cherries in, so I can pull them out before kegging and minimze the amount of liquid I use. Is there any reason I shouldn't do it this way?
wait on adding the cherries. there is plenty in there for the brett to eat, don't worry about those guys. put cherries in 6-8 weeks before bottling.

bucket = a lot of O2 transfer. could lead to aceto. i wouldn't use a bucket for long-term aging. get a 5 gal carboy. when you're ready for cherries, add them to a 6 or 6.5 gal carboy, then rack the beer on top.
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Old 02-26-2014, 05:22 PM   #14
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When you rack it off the cherries put some cheesecloth on the end of your auto siphon. It will reduce the amount of chunks in the final product.

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Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

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Old 02-26-2014, 06:04 PM   #15
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When you rack it off the cherries put some cheesecloth on the end of your auto siphon. It will reduce the amount of chunks in the final product.
Cool, thanks for the advice. I will treat it the way I do my dry hops. I usually just run the out-end of the tube from the autosiphon into a mesh bag (I do BIAB, so I use one of those) so any particals that make it through the siphon get caught in the bag, which I can then lift right out.
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Old 02-26-2014, 06:08 PM   #16
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good luck subscribed to see how it goes

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