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09-22-2009, 02:55 AM
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#31
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Senior Member
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,024
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Haven't the chance yet. I am going to give a third go, but if you tell me that you have a glass of port and a glass of the Duchess side by side there aren't similarities, you (plural you) are effing crazy! My friend tried it before I said anything, told him it was a Belgian beer, many awards, barrel aged. He said, "This is beer? What is that flavor? Is there fruit in this?". I said negative and told him the story from the website. He said, he wasn't a fan either. I had some port next to it and he said that it was very similar. Try it out and let me know. I personally don't like my beer or wine oxidized. Port, sure. Beer and wine, nope.
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09-22-2009, 03:40 AM
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#32
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Senior Member
Join Date: Jul 2008
Location: Albany, NY
Posts: 363
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Why don't you just back sour with lactic acid, or a blend of acids? It's not the real thing..but its better than being reminded of what could have been every time you drink your "budweiser"
My 1st berliner soured but not enough, so I added lactic and after letting it sit and blend for a week it was great.
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09-22-2009, 01:23 PM
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#33
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Senior Member
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,024
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Know Wha also might have been the problem, I don't have much sugar left in this. I am at less than a percent (1.004) and so there isn't much to actually sour. Maybe next time I will mash highr. Does lacto eat dextrose or just sucrose? I want the lacto to be the last thing working right?
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09-22-2009, 02:45 PM
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#34
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Senior Member
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
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Dude, relax. The souring sometimes takes time. If you are really worried, add the dregs from Cuvee Renee in there.
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10-14-2009, 04:58 AM
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#35
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Senior Member
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,024
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There is no sour in this at all. I want to make sure that everyone reading this knows to mash higher so that the lacto has something to eat, or add the lacto the first two days of the fermentation. That or do a sour mash which is most likely what I will do the next time. Sour doesn't take this long to get to that point. The lacto didn't work out. Maybe if I had done it up at a higher temp and or used some pedio instead.
\
Good luck
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10-14-2009, 04:17 PM
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#36
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Senior Member
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
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Good thing about B. Weisse is it is pretty cheap to make, and quick to find out the results. Much easier to experiment with this than with lambic or other longer term sour beers.
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10-14-2009, 06:00 PM
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#37
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Senior Member
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,024
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word to that. Glad I started here rather than a longer aged guy. I am thinking I will make up my belgian dubbel recipe in the next week or two and use the Wyeast Lambic Blend to put it together. That should age a while and turn out tasty.
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10-18-2009, 12:23 AM
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#38
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Senior Member
Join Date: Mar 2007
Location: Albuquerque, NM
Posts: 743
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I just made one last night and added the lacto this morning. We'll see how it turns out. I followed Jamil's recipe in a recent Brew Magazine.
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10-22-2009, 07:35 PM
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#39
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Member
Join Date: Sep 2007
Posts: 72
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Same challenge here...7 weeks and hardly any sour. How much latic acid for a 5 gallon batch should I add?
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10-22-2009, 08:34 PM
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#40
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HNIC
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,261
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70 mL for 5 gallons IMO
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