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-   -   Sanity Check for Raspberry Sour... (http://www.homebrewtalk.com/f127/sanity-check-raspberry-sour-338811/)

Lumbee 06-30-2012 09:34 PM

Sanity Check for Raspberry Sour...
 
Hey guys, first time poster. I have been brewing for about a year, and have never done anything more than buy my kit and follow the directions. My neighbor has a stupid big Raspberry patch, so my hope is to brew a Raspberry Sour. I found this theard which sounds like what I want...

http://www.homebrewtalk.com/f127/ras...61/index3.html

So I brought 'Mr. Nice Guys' receipe with me to my local home brew store, and I did not get a warm fuzzy from the owner about helping me out with this recipe. So his suggestion was the following...

Start out with making a regular wort (I'm using a farmhouse/Saison) where I added Briess CBW LME, Weizen Dry Malt Extract, and Candi Sugar Rocks. In addition to this my local home brew owner recommended I add Lactose Sugar to the boil. For the yeast, rather than add Brett (which the farmhouse kit contained) the owner suggested I add Wyeast 3763 Roeselare, and Dry Ale yeast (E491), which I did. So I spent the afternoon brewing this up, and its now (hopfully) fermenting.

So from here my plan is to let this primary ferment for 10 days to 2 weeks or until it becomes inactive, then add about 2 pounds (I am brewing 2.5 Gal total) to the primary. Once I do this the primary should become active again??? This should take a couple of weeks to ferment. then once this is done let settle in a secondary for a couple of weeks. Then bottle with some priming sugar.

So that is my plan, just wanted to sanity check this off everyone and get your feedback. Thanx in advance!

dcp27 07-02-2012 07:30 PM

Quote:

Originally Posted by Lumbee (Post 4215833)
So from here my plan is to let this primary ferment for 10 days to 2 weeks or until it becomes inactive, then add about 2 pounds (I am brewing 2.5 Gal total) to the primary. Once I do this the primary should become active again??? This should take a couple of weeks to ferment. then once this is done let settle in a secondary for a couple of weeks. Then bottle with some priming sugar.

sours take months, not weeks. roeselare is pretty slow, i'd keep it in a primary/secondary for at least 6 months (more likely 12-18) before bottling. other than that, the plan is pretty sound. good luck!

hermsfun 07-02-2012 08:44 PM

I brewed a Flanders red in November and it is just now getting tasty...(the sour is getting complex). My plan is to pick raspberries this month, freeze them, then throw them in August sometime. I'll prolly let that sit till September and bottle that.

Don't bottle too fast because the bugs in roselare can take a beer down clear to 1.003 meaning it will still ferment in the bottle. Sours take a while but the complexity and flavors are worth it!

Lumbee 07-03-2012 12:44 PM

Thanks for the responses guys...sounds like I am on the right track, or at least not out in left field somewhere.

So when I add the fruit (I plan on doing that next week) I should see new activity (frementation ie, a bubbling air lock) for at least a few days? Then I can move to a secondary to age for a few months. During this time in the secondary will there be any activity...ie bubbling air lock?

dcp27 07-03-2012 12:50 PM

there may be occasional bubbling, but most of the activity you will see is pellicle growth

Quaker 07-03-2012 01:33 PM

Put the fruit in the secondary and rack on top of it. Then let it age on the fruit for the remaining months. Trying to add the fruit to the primary will result in excessive oxygen being introduced.

Lumbee 07-03-2012 01:50 PM

@quaker Good tip. I was just going to toss the fruit into the carboy with all the yeast, hops and sludge. You are saying after everything in my carboy settles, the syphon that off into a secondary (food safe bucket) and add my fruit to this. So there will be enough yeast still present to ferment the fruit?

Quaker 07-03-2012 01:55 PM

Put the fruit into your sanitized secondary fermenter first. Then rack the beer over onto it. There will be plenty of yeast still in suspension to finish off the sugars in the fruit and develop with age.

Lumbee 07-03-2012 01:59 PM

What temp for the secondary? I have a attic that is 80-90, or a basement at 60-70?

Quaker 07-03-2012 02:04 PM

Just to add, aging on the yeast cake apparently won't hurt anything when using Roselare. The Brett will clean up any products of autolysis (sp?) and avoid off flavors. So if you weren't planning the fruit, you could have just left it in primary for the whole duration. But you won't deprive it by leaving your sludge behind. The fruit gives plenty of new goodies for everything to feast on. Once you rack it, hide it from yourself and try to forget about it for a year.


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