Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Question about sour beer that shouldn't be sour




Reply
Page 2 of 2 1 2
 
LinkBack Thread Tools Display Modes
Old 10-05-2010, 02:06 PM   #11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 517
Liked 2 Times on 2 Posts
Default
The first thing I thought of was lacto. It exists on all unpasteurized grains and works quickly with not a whole lot of moisture. I'm not sure if acetobacters work on grain alone or not. Oh, and ditch the bucket.
Teacher is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2010, 06:16 PM   #12
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Small Town, New York
Posts: 76
Liked 1 Times on 1 Posts
Default
Alright thanks all for your input, I'm going to ditch the bucket and make a couple batches this weekend using my same methods but fresh grain and see how they turn out. Thanks again!
__________________
"Stay thirsty my friends"
-The Most Interesting Man in the World
Sreidy12 is offline
 
Reply With Quote Quick reply to this message
Reply
Page 2 of 2 1 2

Quick Reply
Message:
Options
Thread Tools
Display Modes
Linear Mode Linear Mode


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first sour beer Starderup Fermentation & Yeast 9 07-30-2010 12:41 PM
Sour Belgian Stout bullocks_brewing Fermentation & Yeast 3 01-29-2010 07:17 PM
Sour Starter ohad Fermentation & Yeast 2 09-02-2009 11:06 PM
Fusels in Sour beer WorryWort Fermentation & Yeast 7 08-27-2009 06:45 PM
attempting 1st sour....not sour enough bruinbeer Fermentation & Yeast 4 08-24-2009 09:54 PM


« A little experiment | Hoegaarden/WLP400 fermentation times »

Newest Threads

FOLLOW US ON