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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First sour
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Old 06-05-2013, 05:58 PM   #11
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i'd do it now & get at least one sour beer to drink tn to add the dregs from. unless you were planning on racking after primary there's no real reason to wait

here's a good list of usable sour dregs: http://www.themadfermentationist.com...tle-dregs.html

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Old 06-05-2013, 06:04 PM   #12
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I stumbled across that site last night. I'll try and get a sour or two tonight.

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Old 06-07-2013, 12:18 AM   #13
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I picked up a bottle of Jolly Pumpkin La Roja and a bottle of Lindeman's Cuvee Rene. Should I make a start or just pitch the dregs in? Sorry for all the stupid questions, I just want to make sure this is going to be right since ill be investing at least a year in this beer

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Old 06-07-2013, 12:23 AM   #14
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I picked up a bottle of Jolly Pumpkin La Roja and a bottle of Lindeman's Cuvee Rene. Should I make a start or just pitch the dregs in? Sorry for all the stupid questions, I just want to make sure this is going to be right since ill be investing at least a year in this beer
No need for a starter, just pitch the dregs. Some take the more is better approach. I've only used dregs in a few beers, but I'd just use the JP in this batch. I added some JP to a batch last week, from a 2010 bottle even, and it's active already.
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Old 06-07-2013, 12:29 AM   #15
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This batch is fresh. 4-9-13 ill just use JP then. I've never had it before and have read its awesome. I'll be cracking it open tonight.

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Old 06-07-2013, 12:45 AM   #16
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This batch is fresh. 4-9-13 ill just use JP then. I've never had it before and have read its awesome. I'll be cracking it open tonight.
I hope you like it. It's one of my favorite beers. I like to pour two glasses right away so I can avoid stirring up the sediment as much as possible and drink as much of the beer as I can, while leaving the good stuff behind to pitch.
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Old 06-07-2013, 12:52 AM   #17
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I picked up a bottle of Jolly Pumpkin La Roja and a bottle of Lindeman's Cuvee Rene.
I recently made a sour mostly from these dregs (plus matilda) that turned out fantastic. I made a starter, but thats because it's all I fermented with. good luck!
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Old 06-07-2013, 03:31 AM   #18
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Hope this turns out for ya Rys!!

I am thinking about making my first sour as well and heard to really get a quick sour is to pitch your sacc (regular fermentation yeast), and your souring bugs lacto, pedio and brett at the start of fermentation to give everything the best chance to do their thing. And by quick I mean like 6 months or so.

Not trying to hijack your thread, but wondering if you may have heard something similar.

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Old 06-07-2013, 02:12 PM   #19
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That jolly pumpkin was great. I'm going to buy some more to put away. As for fast souring, I havnt read up on that. I want to be drinking this by aug next year so well see how it goes.

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Old 06-07-2013, 03:15 PM   #20
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I am thinking about making my first sour as well and heard to really get a quick sour is to pitch your sacc (regular fermentation yeast), and your souring bugs lacto, pedio and brett at the start of fermentation to give everything the best chance to do their thing. And by quick I mean like 6 months or so.
yup, the sooner you add the bugs the sooner the sour. bacteria are inhibited by alcohol (lacto moreso), so getting them in asap gives them a better breeding ground. if you use one of the blends (roeselare, etc), there's no point in adding sacc as its already in the mix. my preferred method is making starters from dregs and using that as the only pitch. i get very quick sours this way (2-3 months), albeit they don't always get to the level of complexity as a long term sour, but blending helps with that.
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