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-   -   Thoughts on souring a RIS? (http://www.homebrewtalk.com/f127/thoughts-souring-ris-198039/)

dcbeerboy 09-28-2010 05:04 PM

Thoughts on souring a RIS?
 
so, on Jan. 1 of this year, i brewed a HUGE RIS. OG was 1.122 and i split the wort between two yeasts. 5 gallons got us-05 and attenuated down to 1.022, which was perfect. the other, i used WY1450 (denny's favorite 50) and it only attenuated to 1.036. just so sickly sweet and it hasn't budged. I kegged it long ago and carbed it, in hopes that one day, i'd be able to drink it. that day hasn't come, and i'm unsure if it ever will.

so i'm thinking, why not purge another fermenter with co2, then transfer it under pressure and add some bugs.

have you every had an intentionally sour/funky stout? if so, what was your impression?

what bug blend or strain would you add?

GilaMinumBeer 09-28-2010 05:50 PM

At a BrewClub function a fellow brought his RIS. It was ever so slightly soured and he was tempted to not offer it for the sampling (this was a small BrewFest and we were there to edumicate on HB awareness).

It. was. fantastic. And, frankly, more people came back for the sour RIS than those who came back for more of the Blue Ribbon winners.

And, lest you forget, (while it ain't a RIS) Guiness is blended with sour beer too. So, yep, it works.

motobrewer 09-28-2010 06:06 PM

i had a porter that soured slightly. i particularly didn't care for it, but after tasting some commercial sours, i bet people who enjoy sours would have liked it. it's all down the drain now tho, lol.

yodalegomaster 09-28-2010 06:25 PM

May I suggest you use a little Beano, It will chop down the sugars, allow the yeast to finish them up, as a result your beer will be dryer. PS: this also means it will have a thinner mouthfeel too. About 1/2 a tablet or one drop will convert the whole keg, easy does it with Beano additions.

Bobby_M 09-28-2010 06:26 PM

I have a RIS that's infected with Brett. I was pissed at first but I think it's nice. Beano with dry it out a LOT and you won't be able to stop it.

I'd pitch brett directly into the keg and let it sit at room temp for a couple weeks. Take the gas poppet out of the post and rubberband some plastic wrap over it. When it attenuates to your liking, chill it down again and enjoy.

ryane 09-28-2010 07:57 PM

Ive made a cherry ris in the past that I let sour, and it was quite tasty, the chocolate and cherry notes played very well with the sourness and some brett funk

I think by adding some brett L (cherry nose) and adding the dregs of a JP calabaza blanca that you stepped up slightly you could have a very nice beer on your hands

dcbeerboy 09-28-2010 11:26 PM

Quote:

Originally Posted by Bobby_M (Post 2304767)
I have a RIS that's infected with Brett. I was pissed at first but I think it's nice. Beano with dry it out a LOT and you won't be able to stop it.

I'd pitch brett directly into the keg and let it sit at room temp for a couple weeks. Take the gas poppet out of the post and rubberband some plastic wrap over it. When it attenuates to your liking, chill it down again and enjoy.

which brett (white labs... i have a gift cert.) would you pitch?

Oldsock 09-29-2010 12:53 PM

A group of us have a bourbon barrel aged ~1.080 stout that we infected. The flavor is excellent, should be bottling in the next few months.

If you want it sour t will be tough since the beer is already ~12% ABV, I'd suggest going with bottle dregs they seem to have more acid/hop tolerance than the ones you can buy from Wyeast or White Labs. If you just want it a bit dried and with some funk, but no sourness Brett C is what I would use (its sister Brett A did good work for me in an RIS a few years back). Good luck.

dcbeerboy 09-29-2010 03:31 PM

also, i figure i should probably take the keg out of the fridge soon to degas, right?

dcbeerboy 10-04-2010 02:00 PM

been out of the fridge since last week, have been releasing the gas. should be getting my brett today, i'll make a starter tomorrow night and get it going for a few days. then i'll dump it in the beer and wait.


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