kinkothecarp

Recipes 

Last night I made the following recipe:

5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt

I've made this Scottish 60-/ before, but I didn't like it much. My friend, however, enjoyed it a lot. Well, after drinking a bottle of La Roja (and becoming pretty tipsy on other homebrew) I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. I've had a LOT of sour beers, but never formulated a recipe for one, and never decided randomly to try and sour one. Thoughts on how this will come out? (I'm going to wait it out anyway, but I just wanted to see if anyone had an idea of how it'd work). Also, I've got access to O'Dell's Friek and Sabetour, so would it be worth it to go drink a bottle of that and pour the dregs in?

Calder

Recipes 

Admit it, 'pretty tipsy' really doesn't do it justice, you were bombed!

Might just be the best thing you ever did for your homebrew. I hope you can wait it out for the 6 months (probably more like a year) that it will take for the bugs to really have an effect. You only pitched the dregs from 1 beer, it will take a while for them to multiply to get a decent hold on the beer.

I think you will be very pleased with the results.

ghpeel

Recipes 

Brett added after primary fermentation won't give you a ton of character unless you feed it something else, or pitch in some Pedio. Find out of JP dregs are just Brett, and if so, add something else to kick it up.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

kinkothecarp

Recipes 

The JP was quite sour, so I assume that means there was more than just brett (I actually dislike the taste of brett). But this was dumped right into the primary.

Carter5112

Recipes 

JP beers (well, definitely La Roja) has Brett, Pedio and Lacto. I just did two five gallon batches of Berliner Weisse and ended up dumping dregs from La Roja and Oro de Calabaza in one of the batches. I was going to wait until after primary but I just said screw it! No activity after 24 hours then, boom, going like a champ after about 36.

Calder

Recipes 

Orval might disagree with you.

dcp27

Recipes 

+1, its where the brett character most are used to comes from.

ghpeel

Recipes 

After sputtering and stammering for a few minutes, I realize you gentleman are correct. What got mixed up in my head was an opinion from The Mad Fermentationist (oldsock here) that adding just Brett in the secondary will not add a ton of ACIDITY to the beer. Flavor & character, yes. Mouth-puckering acidity, no.

I also was under the impression that Orval had Pedio AND Brett in the bottle, but some googling now seems to indicate that they just use Brett. Which makes sense when you taste Orval, which has lots of character, but not a huge ton of sourness compared to something beastly like a La Folie.

__________________
=============================================

Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

Oldsock

Recipes 

Brett will never add much acidity unless it is aerated, and then only acetic acid. I do have trouble getting acidity in general from pitching bacteria into secondary, but those Jolly Pumpkin dregs will do it if anything can. You can always add some fresh wort, or fruit if the bugs need a boost in a couple months.

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

ghpeel

Recipes 

Having just discovered that Jolly Pumpkin can be found in my area, I am super excited to get a WeizenBam clone (funky wheat) going in the next couple weeks. That beer is delicious

__________________
=============================================

Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot