Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sour batch for blending
Reply
 
LinkBack Thread Tools
Old 12-13-2013, 08:55 PM   #1
CBMbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: , The south
Posts: 761
Liked 61 Times on 53 Posts
Likes Given: 13

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?

__________________

Happiness is in the eye of the beer holder

CBMbrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 07:22 AM   #2
pdxal
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Portland, OR
Posts: 1,154
Liked 101 Times on 93 Posts
Likes Given: 159

Default

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.

__________________
pdxal is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 11:45 AM   #3
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 2,038
Liked 62 Times on 51 Posts
Likes Given: 2

Default

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

__________________
My E-Herms

My hop stopper
milldoggy is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 02:58 PM   #4
ny101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 93
Liked 14 Times on 11 Posts
Likes Given: 20

Default

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.

__________________
ny101 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to make very sour base beer for blending? marqoid Lambic & Wild Brewing 11 01-17-2014 09:09 PM
Very sour beer for blending? marqoid Lambic & Wild Brewing 1 06-09-2013 12:12 AM
Can I fix my sour without blending? Zampano General Techniques 0 12-25-2012 01:52 PM
Best Commercial Culture for Sour Blending Batch? Evan! Recipes/Ingredients 4 09-04-2008 08:44 PM
blending sour belgians henrychinaski All Grain & Partial Mash Brewing 5 05-09-2008 01:25 PM



Newest Threads

LATEST SPONSOR DEALS