Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Question about secondary for sour beers
Reply
 
LinkBack Thread Tools
Old 01-24-2011, 04:58 PM   #1
RJSkypala
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Philadelphia, PA
Posts: 239
Liked 3 Times on 3 Posts
Likes Given: 1

Default Question about secondary for sour beers

Hello all,

I am about to brew my first couple sour beers and after doing a bunch of research I still have a few questions.

The primary question I am left with is to whether or not to add the everything in the primary (i.e. pitching a packet of roselaire blend + bottle dregs) or doing a neutral yeast in primary and bugs in secondary.

I hear that you can get more souring characteristics by fermenting with bugs in the primary. However, if I go this route should I still rack to a secondary for aging? And, if I do transfer after a couple weeks would I there be enough yeast for the aging in secondary.

Sorry if some of these questions are confusing. I appreciate any help.

__________________
RJSkypala is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 05:38 PM   #2
Ace_Club
Legendary Influential Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ace_Club's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Chicago, IL
Posts: 36,314
Liked 1554 Times on 1476 Posts
Likes Given: 52731

Default

When I made my lambic, I followed BYOs instructions and pitched Notty for the primary. Then 3 days into fermentation, I pitched the bugs. That allowed ample time for the yeast to do there thing and ensured enough yeast cells for the bugs to feast on later. I left it there for 9 months and only transferred to the secondary so that I could add 9# of raspberries.

__________________
Quote:
Originally Posted by IrregularPulse View Post
I'll make my buddy do it with me next time. That'll make me go harder at it.
"If guns don't kill people, why do we give people guns when they go to war? Why not just send the people?" - Ozzy Osbourne

Sent from my iPhone 6.

Canon T2i | EF-S 18-55mm | EF 28mm 1.8 | EF 50mm 1.8 | EF-S 55-250mm

3 whipped dog straights, Gillette Ball End Tech, 1959 Gillette Fat Boy

Secondary: Strawberry Melomel
Ace_Club is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 08:22 PM   #3
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,112
Liked 187 Times on 127 Posts
Likes Given: 114

Default

For my taste (sour-head) adding everything in primary is the only way I've gotten the sourness of something like a Russian River or Cantillon beer. With barrels it is much easier to get a beer to sour after a clean primary fermentation, not sure if it is the oxygen, the wood, temperature stability or what... If you want a mild tartness, you can do a clean primary fermentation, and pitch the bugs in secondary.

I rack to secondary after 2-3 weeks, never had an issue. Beer starts looking "clear" when it still has something like 100,000 cells per ml, and trust me your beer won’t look clear that young. So, no worries about leaving the bugs behind. I do leave my Lambics in primary for 12-15 months, it gives a funkier more rustic character (but not more sourness) that I don’t like all the time.

Good luck.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 08:27 PM   #4
RJSkypala
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Philadelphia, PA
Posts: 239
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Thanks, Mike.

I spend much time digging into the archives of your blog. Today, in fact, I was looking at the evolution of your sour brewing practices to answer this very question.

Thanks for all the helpful info.

__________________
RJSkypala is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Easy Way to Make Sour Beers (1 gal wort + dregs) Almighty Lambic & Wild Brewing 235 06-18-2014 06:57 AM
Age Sour Beers in Sealed Plastic Buckets Almighty Lambic & Wild Brewing 15 11-08-2011 03:51 AM
Dried Sour Cherry Question SpencerSZ Lambic & Wild Brewing 4 10-30-2010 05:46 PM
First Sour Brew - Racking to Secondary sherm1016 Lambic & Wild Brewing 5 10-19-2010 02:59 AM
Sour Mash Question smellysell Lambic & Wild Brewing 7 04-02-2009 03:51 PM



Newest Threads

LATEST SPONSOR DEALS