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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > souring a dark mild, does it need more gravity?
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Old 04-06-2013, 10:56 PM   #1
ne0t0ky0
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Default souring a dark mild, does it need more gravity?

I brewed 10 Gallons of an English dark mild, split into two 5 gallon carboys, one got 1968 English ale, the other was a repitched roeselares cake, about 6 months old. The sour dark mild went from 1.041 to 1.009 in about 7 days. It has a nice Brett character and a very mild tartness and a bit thin, though to be expected for such a young and lower gravity brew.

I'm wondering if I should add some gravity, like malto dextrin and pour in some dregs or is 9 points enough to ride out another 6 to 9 months?

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Old 04-07-2013, 08:14 AM   #2
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I may be wrong, but you will just get a stronger beer at the end, as the brett will just eat the maltodextrine.

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Old 09-08-2013, 02:04 AM   #3
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I ended up adding about 8oz of malto-dextrin. After a few months, this did exactly what I needed. It upped the mouthfeel just enough to not be considered thin. So far it's picking up some nice sour notes.

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