sleepydave

Recipes 

A low res phone pic of my Drie Fonteinen Straffe Winter Clone (straffe winter dregs .5L starter + nottingham) @ six weeks as of Sunday:

And a quick shot of my Sour Patch, back three, left to right are House Bruin (partial mash, bucket, hoping it gets acidic enough to blend, coolshipped kind of), Oudesmobile (10% brett sour, may need something more acidic to blend with, but it's potent. brett c, lacto, and a cake from my sour rye.), Acidus Dui is a pale sour with a good does of oak and dregs and bugs.
The front three right to left are my first true turbid mash (no pellical yet, lots of drie dreg starters), my straffe winter clone (pictured above), and my Cuvee Madness. Cuvee Madness is a quad that I brewed in the nature of pannepot, slightly over spiced. It came in a little low, about 8% potential so I decided I would sour it with about 300ml of bordeaux and some bordeaux soaked french oak spirals. Framboise de Amorosa dregs, lebleu dregs, rosso e marron dregs, some bourbon soaked vanilla beans split and scraped. I went a little overboard, but it could be a fun project.
Cheers!
Dave

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jtakacs

Recipes 

overboard? blasphemy... nice pics.. keep us posted on how they turn out...

Rushis

Recipes 

48 hours into a berliner weisse.
Pitched 1.5L of a grain inoculated starter (pH = 2.3) into 5 gal @ 1.032. Temp steady at 90 F and what an incredible aroma!

jtakacs

Recipes 

awesome. what yeast did you use? and did you do a soured starter with the yeast or separate?

i'm brewing a berliner on saturday and using white labs platinum berliner blend... i'm going for a 7 gallon batch and using the white labs for 5 and going us-04 and lacto-d for the other 2...

Rushis

Recipes 

That batch is only a sour starter: 1.5L of SG 1.032 innoculated with a handful of grain and left uncovered for 24 hours. No oxygen or stir plate was used. The starter was held at 100 F for 4 days while monitoring the pH, once it hit pH=2.3 the flask was left at room temp for a week. The gravity of the starter when I pitched was 1.004.

I haven't added any commercial yeast to it. My hope is that I've got a mix of wild yeast and lacto from the grain. A "wild" fermentation would be exciting. I am monitoring the gravity and pH for the next week to see if I am getting any significant fermentation. If the gravity doesn't drop off, I'll toss in some US-05 to ferment it out.

I have another 2.5 gals that was pitched with white labs BW blend, it krausened, but there is no pellicle forming yet.

jtakacs

Recipes 

yeah - my fear is that there's not gonna be enough lacto in the BW yeast blend WL sells... good luck..

Rushis

Recipes 

72 hours into the berliner sour mash.
And it only get's sexier. Down to 1.024 from 1.032, pH 4.8 and tasting great...

Sorry for 2nd pic from the same batch. I'm excited.

pohldogg

Recipes 

My first pellicle on a 3 week old berliner weisse

winnph

Recipes 

This started out when I just threw my spent grains with some extra sparge water into a 2-gal bucket and put it on my fridge for a few weeks, in a pseudo sour mash. It smelled plenty sour and interesting at that point, and then I strained out the liquid, added some DME wort and Cuvée René dregs, and let that sit for another couple weeks. That was when I took the below pictures, this morning. After taking these pictures, I transferred this on top of some fresh wort in a Better Bottle. This is kinda just an experiment in sour bugs, more than an attempt at any particular beer style or anything:

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My brewer's log and recipes

smokinghole

Recipes 

I have a couple good mason jar pellicles to post up. I need to grab my camera and get to it plus the pellicle on my 11-11-11 Old Ale had kicked back up and reappeared in the last couple weeks.

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