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killian · 06-19-2008, 02:22 PM

I have recently reignited my interest in sour beers and I was thinking about brewing a Flemish red but I'm nervous ass hell about using anything other than saccharomyces cerevisiae in my home brewery any one around here brewing sour beers?

anyone got a good recommendation for using oak chips/staves?

I'm thinking about brewing 10 gallon batches fermenting half in a bucket and half in a carboy then blended post fermentation to try and match the oxygen introduced when using oak barrels.

I'm thinking about using some dregs from a bottle of rodenbach should I make some kind of a starter?

I'm interested in any kind of sours and I cant get any oud bruin or berliner weiss in my area what beer should I start out with?

EvilTOJ · 06-20-2008, 11:56 AM

landhoney is our resident sour beer expert, so he may be showing up here soon. I would recommend using oak cubes instead of chips. Staves are good too. I think most belgian breweries use a different yeast to carbonate than to ferment with. Aaaand that's the extent of my sour beer knowledge.

killian · 06-20-2008, 11:22 PM

I have been thinking about experimenting with brett. Probably bottling with it, Im not really sure exactly how to go about that but I might start there. I really need to pick up a copy of wild brews & farmhouse ales soon but I just bought designing great beers and brewing classic styles so its gonna be a while.

as far as using the dregs from a bottle I would be targeting the "critters" and not so much the yeast. So far I think Im fermenting initially with saccharomyces and then pitching the funk. I guess it all depends on what I end up starting out with.

**niquejim** · 06-21-2008, 12:01 AM

Quote:

Originally Posted by killian

I have been thinking about experimenting with brett. Probably bottling with it, Im not really sure exactly how to go about that but I might start there. I really need to pick up a copy of wild brews & farmhouse ales soon but I just bought designing great beers and brewing classic styles so its gonna be a while.

as far as using the dregs from a bottle I would be targeting the "critters" and not so much the yeast. So far I think Im fermenting initially with saccharomyces and then pitching the funk. I guess it all depends on what I end up starting out with.

That's the way I did my first attempts at sour beers, and it works well.
Check out my Drunk owl Mango recipe soured with the dregs of Orval(Only 1 left

)

killian · 06-21-2008, 01:18 AM

Quote:

Originally Posted by niquejim

That's the way I did my first attempts at sour beers, and it works well.
Check out my Drunk owl Mango recipe soured with the dregs of Orval(Only 1 left

)

What steps did you take to keep the brett contained?

CBBaron · 06-21-2008, 02:09 AM

Not much experience here but I have a Flanders Red in the fermenter.
I just used a Red Ale grain bill and pitched Wyeast 3763 Roeselare Blend. I'll let you know how mine comes out in 8 or 10 months.

Good luck on your sour adventure.

Craig

killian · 06-21-2008, 02:57 AM

Quote:

Originally Posted by CBBaron

Good luck on your sour adventure.

Craig

Thanks Im sure I will need a lot of luck.

Ryanh1801 · 06-21-2008, 03:49 AM

Quote:

Originally Posted by killian

I have recently reignited my interest in sour beers and I was thinking about brewing a Flemish red but I'm nervous ass hell about using anything other than saccharomyces cerevisiae in my home brewery any one around here brewing sour beers?

http://www.homebrewtalk.com/f14/confirmed-my-logic-68491/

Don't be scared of the wild stuff.

Here is a good site for info.
http://www2.parc.com/emdl/members/apte/flemishredale.shtml

killian · 06-21-2008, 03:28 PM

Don't be scared of the wild stuff.

Here is a good site for info.
http://www2.parc.com/emdl/members/apte/flemishredale.shtml[/QUOTE]

Wow that is a great refrence thanks!

killian · 06-22-2008, 05:08 AM

I really like the idea of blending, I have yet to experiment with blending. I read some thing about taking about 1 out of every 10 gallons from every batch and make a "master" blend.