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Old 12-13-2013, 07:55 PM   #1
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Default Sour batch for blending

I was thinking about brewing ~6 gallons of either all lacto, berliner style ale or a mix of lacto and brett. I would let that age and sour then pull as many gallons as I need to blend with different batches. The idea is to be able to brew a batch, and instead of fermenting that with lacto/brett, I could split the batch and have a portion as the "normal" beer and another portion soured. Also I would have a bunch of sour ale to keg/bottle at various stages in its maturation. It seems it would also be an easy way to specifically tailor the sour character of a batch.
Am I crazy, or does this sound like something that could work for its purposes?

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Old 12-14-2013, 06:22 AM   #2
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Yes, it could work very well. Many breweries do this. You can also continue to add fresh, unfermented, wort at times too so that you can maintain it. This is called a solera.

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Old 12-14-2013, 10:45 AM   #3
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Vinne from Russian river had a great ppt floating around, I will ser if I can find it. He specifically mentions having a batch too sour to drink, but used for blending. Also, gueze is a blend of 3 year old, 2 year-old, and 1 year old sours.

Found it
http://www.babblebelt.com/newboard/b...esentation.ppt

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Old 12-14-2013, 01:58 PM   #4
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The only thing I would be concerned about would be that when you add the sour beer back to the original beer, you are essentially infecting the original beer with lacto + brett. This will cause additional fermentation, I would think, which will probably still take a significant amount of time.

I suppose if you had a way to pasteurize the "sour" beer or a pressure relief setup for your kegs, it might work out OK.

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