New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Questions about brewing with bread starter




Reply
 
LinkBack Thread Tools Display Modes
Old 03-12-2010, 08:49 PM   #1
Ernie Diamond
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 65
Default Questions about brewing with bread starter

I have a fantastic starter that I use for breads. It's funky and boozy and I think it would add a great character to a beer.

My question; assuming that I just want to go for it, what would you suggest as a good, basic brew (all grain)? I am thinking berliner weisse. Anyone have a recipe and suggestions?

In essence, I want to use this beer as a vehicle for this bread starter to see what kind of funky brew I end up with. Would love to get your thoughts.



__________________
Ernie Diamond is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2010, 01:37 AM   #2
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 665
Liked 4 Times on 4 Posts

Default

If you're just wanting to see what you wind up with, I'd make it as simple as possible. I'd try to keep the aroma and flavor hops to a minimum and use ones that complement the smell of the starter. I'd probably keep the IBUs under 40 to make sure you can taste any sour bite it may have (in fact, I'd probably try to keep it under 30). Making a Berliner Weisse might be an option after you make sure you've got a good yeast for that profile but you want to know what it is bringing to the party before you use it, or so I would think.

I don't know how funky it will be, though. Depending on how you acquired your yeast and bacteria, it can run the full range of types of bugs you might have (and even the method of acquiring the bugs doesn't necessarily guarantee anything!). I've had some starters that were very high in alcohol but low in flavor and others exactly the opposite. I have one now that I can use to make what I call "banana pancakes" since they have so much banana flavor. And I've had several others that taste a bit tart but without any real "funk" to them.

Hope that helps and good luck!



__________________
Barc is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2010, 08:53 PM   #3
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,975
Liked 109 Times on 80 Posts
Likes Given: 42

Default

I used a sourdough starter on a kvass (pale/brown/rye, plus a loaf of rye bread), but anything low alcohol would be fine. Keep the hops low since most of the bacteria won't be able to deal with them. I puyt some of the dough starter into a wort starter to get it going before adding it to the beer, not sure if that is a must though. I didn't get much funky/sour, but it was still a fun beer.

__________________

Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2010, 01:40 AM   #4
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

it really depends on your starter, as each one will have different bugs. I recently did a dry stout in which I used a drop of sourdough starter in 22oz of saved wort, in order to sour it, boiled it after a week of fermentation, then added back to my main batch.

It really turned out strange and funky. really funky. I almost can't take it, no sourness at all, so I really would suggest testing it out on a little wort first, next time I'm going to use it to sour, but do it with already fermented beer, instead of the wort. YMMV.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2010, 10:41 PM   #5
Dauntless
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Quebec city
Posts: 84
Liked 1 Times on 1 Posts

Default

I have an oatmeal stout that I had leftovers of when transfering to the carboy. I now have about a litre of it in a loosely capped 2 litre pop bottle that I inoculated with a half teaspoon of my ultra acidic sourdough starter. I guess there are advantages to forgetting about starter in the fridge for a few months.

That was a couple days ago, fermentation has restarted and a thin pellicle is forming.

__________________

Another starving grad student fighting sobriety.

Dauntless is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2010, 11:17 PM   #6
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 665
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Dauntless View Post
I have an oatmeal stout that I had leftovers of when transfering to the carboy. I now have about a litre of it in a loosely capped 2 litre pop bottle that I inoculated with a half teaspoon of my ultra acidic sourdough starter. I guess there are advantages to forgetting about starter in the fridge for a few months.

That was a couple days ago, fermentation has restarted and a thin pellicle is forming.
From experience, it probably isn't a pellicle. It is probably just a layer or "stuff" that looks like a pellicle. I've seen it several times with mine. But, sigh, no Brett. I hope yours does turn out to be Brett (if that's what you want).
__________________
Barc is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 01:46 PM   #7
Dauntless
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Quebec city
Posts: 84
Liked 1 Times on 1 Posts

Default

You're absolutely right, that pellicle was just oily stuff being inflated by the reactivated fermentation.

__________________

Another starving grad student fighting sobriety.

Dauntless is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 02:31 PM   #8
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 665
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Dauntless View Post
You're absolutely right, that pellicle was just oily stuff being inflated by the reactivated fermentation.
Just quoting the "you're absolutely right" part as I hear it so rarely...

Anyway, hope you're brew turns out to be a good one!
__________________
Barc is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 08:22 PM   #9
wetherel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: San Diego
Posts: 55
Default

I've used a sourdough starter with some success. Use an older runny starter, where the acidity has broken down the glutans. This is not ideal for making bread, but better for making sour, because the low pH environment kills off the enterobacter and clostridium, which give off flavors in your beer. Keep your IBUs low <10, otherwise your lacto might die. Give the sourdough starter a couple days head start, and it's much better to ferment above 95F. Finish off with regular saccharomyces. The one time I tried lacto only, it wasn't that good.

__________________
wetherel is offline
 
Reply With Quote Quick reply to this message
Old 04-03-2010, 09:16 PM   #10
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 665
Liked 4 Times on 4 Posts

Default

Lacto only would probably be much like saurkraut, I'd think. No alcohol, either.



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


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter questions Bru Fermentation & Yeast 2 11-12-2009 09:36 AM
Starter smells like bread, not beer BioBeing Beginners Beer Brewing Forum 9 02-05-2009 03:55 AM
Leftover yeast into Bread Starter M41am General Beer Discussion 3 01-02-2009 12:29 AM
Starter Smells Like Bread TheJadedDog General Techniques 2 03-30-2007 11:50 PM