should I try and fix this sour

Chester · 08-11-2009, 06:03 AM

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.

bensyverson · 08-11-2009, 04:48 PM

The sourness may take months to develop. I would let this one sit for a year or two and try it then.

**Bobby_M** · 08-11-2009, 04:58 PM

What you should pitch is a lambic blend culture then wait 9 months.

bensyverson · 08-11-2009, 08:44 PM

+1 to that

Chester · 08-11-2009, 11:40 PM

Quote:

Originally Posted by bensyverson

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

Quote:

Originally Posted by Bobby_M

What you should pitch is a lambic blend culture then wait 9 months.

I think that is the new plan. Thanks guys

simcoe4life · 08-14-2009, 04:06 PM

Quote:

Originally Posted by Bobby_M

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.

Chester · 08-16-2009, 05:40 AM

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...