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Old 06-21-2011, 07:27 PM   #1
elproducto
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Default Souring Belgian Golden Strong?

I have 5 gallons of BCS's Belgian Golden Strong which fermented with Wyeast 1388 about 2.5 months ago, sitting in secondary. I wondered about souring 2.5 gallons of it, has anyone done this?

I have JP and Orval dregs.

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Old 06-21-2011, 11:48 PM   #2
jtejedor
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I am pretty much doing that right now. My starting gravity was a little lower then that recipe I believe but it is pretty much a golden strong with low ibus. Reading around here it seems like with the higher alcohol lacto won't really sour the beer much. After like 2 months its starting to form a pellicle, I had a sample a few weels ago and it is definitely starting to get funky, not really sour though. I did add a pound of boiled maltodextrin to mine since the sacc fermented it down so low.

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Old 06-22-2011, 12:01 AM   #3
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Good to know. My BGS finished quite low at 1.005.

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Fermenter 1 - Spring Saison
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Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 06-22-2011, 12:15 AM   #4
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If it's already that low I might be worried about drying it out TOO much, but what the hell, it could also be amazing, and there's always maltodextrine. I'd say pitch the dregs into a small starter before pitching, but it'll probably work out either way. Go for it!

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