New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Thoughts on souring a RIS?




Reply
 
LinkBack Thread Tools Display Modes
Old 09-28-2010, 05:04 PM   #1
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default 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?



__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 05:50 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 46,088
Liked 4524 Times on 4245 Posts
Likes Given: 51

Default

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.



__________________
GilaMinumBeer is online now
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 06:06 PM   #3
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 6,558
Liked 197 Times on 176 Posts
Likes Given: 362

Default

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.

__________________
motobrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 06:25 PM   #4
yodalegomaster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: MN
Posts: 419
Liked 5 Times on 5 Posts

Default

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.

__________________
yodalegomaster is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 06:26 PM   #5
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 21,730
Liked 853 Times on 572 Posts
Likes Given: 26

Default

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.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 07:57 PM   #6
ryane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Phoenix, AZ
Posts: 779
Liked 5 Times on 5 Posts

Default

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

ryane is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 11:26 PM   #7
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

Quote:
Originally Posted by Bobby_M View Post
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?
__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2010, 12:53 PM   #8
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,974
Liked 109 Times on 80 Posts
Likes Given: 41

Default

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.

__________________

Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2010, 03:31 PM   #9
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

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

__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 02:00 PM   #10
dcbeerboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: DC Metro
Posts: 419
Default

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.



__________________
dcbeerboy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
HELP! Any way to stop a beer from further souring? SPThirtyThree Lambic & Wild Brewing 12 08-16-2010 06:20 PM
Effect of FG on souring cactusgarrett Lambic & Wild Brewing 15 05-12-2010 05:05 PM
Cross souring Plan9 Lambic & Wild Brewing 2 08-26-2009 04:43 AM
Thoughts on my experiment kniles38 Lambic & Wild Brewing 3 07-02-2009 04:15 AM
different souring meathods Donthoseme Lambic & Wild Brewing 6 03-04-2009 12:17 AM