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Old 08-11-2009, 06:03 AM   #1
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Default should I try and fix this sour

I made a sour mash pKriek a few months ago that is still on cherries. I 've sampled it a few times and it is pretty good but it just isn't as sour as I would like. Should I pitch a lacto culture and see what happens? Initially I was in a rush but have come to my senses. I am prepared to wait as long as it takes.

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Old 08-11-2009, 04:48 PM   #2
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The sourness may take months to develop. I would let this one sit for a year or two and try it then.

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Old 08-11-2009, 04:58 PM   #3
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What you should pitch is a lambic blend culture then wait 9 months.

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Old 08-11-2009, 08:44 PM   #4
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+1 to that

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Old 08-11-2009, 11:40 PM   #5
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Quote:
Originally Posted by bensyverson View Post
The sourness may take months to develop. I would let this one sit for a year or two and try it then.
its a sour mash beer so no live lacto anymore, so no more souring

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What you should pitch is a lambic blend culture then wait 9 months.
I think that is the new plan. Thanks guys
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Old 08-14-2009, 04:06 PM   #6
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Quote:
Originally Posted by Bobby_M View Post
What you should pitch is a lambic blend culture then wait 9 months.
Agreed. You can also add a Wyeast Roselare pack simultaneously. Taste after one year.
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Old 08-16-2009, 05:40 AM   #7
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Pitched the Wyeast blend just now. I smacked it this morning before I started brewing. when I pitched I noticed that there were 2 pouches inside (makes sense) and I only popped one of them when I smacked it. I carefully nipped the un-popped one and dumped it in. they should note that on the pouch...

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