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Caleb1980 01-02-2013 09:00 PM

Planning my first sour, need advice
 
After several batches I thing I'm ready to start a long aging project. Sours have quickly become a favorite of mine and it's time to start one. I'm not a huge fan of Flanders reds or browns. I have really enjoyed the Logsdon saison Brett, and Anchoridge Love Buzz, as examples of what I'd like to shoot for. I'll be using an extract recipe as a base.
Any suggestions for yeasts? I would like to add the bugs to the secondays to keep my plastics clean untill I need to bottle. Still in the planning stages, but for a year or longer project I don't want to jump into anything too quickly. I also have access to both of those beers if adding dreggs would be an option.Thanks for any advice
Caleb

JoeLindley 01-03-2013 04:53 AM

A nice yeast mix is wlp670, sacc + brett. It will make a good, funky farmhouse ale using a saison or biere de garde recipe. You won't need a year, but 5 months in a single fermenter would be good.

Caleb1980 01-03-2013 05:21 AM

thanks! that's exactly what i'm going for (a funky farmhouse saison) i'll see if the local shop can order it for me if not i'll search the web. Getting excited for this project.

Edit: So, could i just brew a saison as usual and add the 670 after a week? I could leave it in primary or transfer it to a secondary. Also, if i buy a bottle of the Logsdon on the day i add the yeast could i just toss in the last of the bottle (at the same time as the 670)? Sorry about the beginner questions. This is all new to me.

AmandaK 01-03-2013 12:35 PM

Here's a good thread on WLP670.

Cliff notes: add it like every other yeast in the primary. Leave it in the primary. Yes, you can add bottle dregs.

JoeLindley 01-03-2013 04:06 PM

Brandon had a nice post on this yeast.

RobertRGeorge 01-03-2013 04:12 PM

Adding that WLP 670 didn't make a "sour" for me, though the beer did taste like it had run off Luther's boots. I had a batch of cream ale that I felt had been contaminated, and I tasted it against the saisson that used the 670, and darned if they weren't quite similar. Guess I've got an extra 5 gallons of farmhouse ale!

Embracethefunk 01-03-2013 04:48 PM

Quote:

Originally Posted by RobertRGeorge (Post 4742213)
Adding that WLP 670 didn't make a "sour" for me, though the beer did taste like it had run off Luther's boots. I had a batch of cream ale that I felt had been contaminated, and I tasted it against the saisson that used the 670, and darned if they weren't quite similar. Guess I've got an extra 5 gallons of farmhouse ale!

WLP670 will never make a beer "sour". Brettanomyces doesn't sour. Bacterias like lacto and pedio just to name a couple are souring microbes. Brettanomyces isn't a bacteria, it's a wild Sacc strain.

Embracethefunk 01-03-2013 04:49 PM

Quote:

Originally Posted by Caleb1980 (Post 4739330)
After several batches I thing I'm ready to start a long aging project. Sours have quickly become a favorite of mine and it's time to start one. I'm not a huge fan of Flanders reds or browns. I have really enjoyed the Logsdon saison Brett, and Anchoridge Love Buzz, as examples of what I'd like to shoot for. I'll be using an extract recipe as a base.
Any suggestions for yeasts? I would like to add the bugs to the secondays to keep my plastics clean untill I need to bottle. Still in the planning stages, but for a year or longer project I don't want to jump into anything too quickly. I also have access to both of those beers if adding dreggs would be an option.Thanks for any advice
Caleb

Gabe gave the exact recipe for Love Buzz in my interview with him last year:
http://embracethefunk.com/2012/03/09...any-qa-recipe/

RobertRGeorge 01-03-2013 09:24 PM

Quote:

Originally Posted by Embracethefunk (Post 4742364)
WLP670 will never make a beer "sour". Brettanomyces doesn't sour. Bacterias like lacto and pedio just to name a couple are souring microbes. Brettanomyces isn't a bacteria, it's a wild Sacc strain.

Yeah, I was just responding to the WLP part.

Caleb1980 01-04-2013 04:23 AM

Thanks for all the replys! I did manage to find some 670 at the local shop, although it says best by 1.9.13. That's cutting it awful close, should i bring up a starter? Otherwise, i'll be brewing my usual saison recipe, and just add the dregs of a logsdon and the vile of 670 as usual and keep it in the 5 gallon carboy for a few (4-6) months and then finish to taste. Does this sound reasonable?
Thanks for the love buzz recipe, i think i may add some peppercorns, rosehips and citrus peel to get closer to that flavor.


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