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

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


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Advice on souring/brettanomyces
Reply
 
LinkBack Thread Tools
Old 01-29-2013, 02:19 PM   #1
Moody_Copperpot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Bay Village, OH, Ohio
Posts: 414
Liked 4 Times on 3 Posts

Default Advice on souring/brettanomyces

I recently brewed a Strong Ale, and I’d love to introduce some sour and vinous notes to it. I love my IPAs and all of that, and am a very hop forward brewer, but I absolutely LOVE sour ales, and can’t get enough of them lately. Namely anything by Jolly Pumpkin. I didn’t use any sort of special yeast, just S-04. I’m planning on aging it a minimum of 90 days. Any advice on how to achieve a bit of a sour character to the beer? Brettanomyces for example?

__________________

There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

Moody_Copperpot is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 03:30 PM   #2
Xpertskir
Feedback Score: 6 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,079
Liked 413 Times on 268 Posts
Likes Given: 21

Default

Brettanomyces will not sour a beer, it adds the barnyard funk.

Lactobacillus and Pediococcaus(sp) is what creates the sour twang that it seems your are looking for.

This is a good primer. http://www.themadfermentationist.com...r-at-home.html

IMO you should brew a beer with the intention of souring it, and plan the recipe accordingly. There is some debate as to whether you add the funk with your base yeast strain or after fermentation is complete.

90 days is not long enough for a beer with Brett or pedio. My advice to you would be do some research, and if you want to get a sour pipeline going, plan ahead from recipe formulation and expect to invest a year or two of waiting. In the meantime be happ you can buy jolly pumpkins delicious products while you wait.

__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 05:10 PM   #3
PJoyce85
Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
PJoyce85's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Mainz, Germany
Posts: 767
Liked 171 Times on 105 Posts
Likes Given: 3

Default

If you want something fast and dirty, try a little lactic acid. I have never tried it and heard it is a bit one dimensional, but I have also heard that it can produce satisfactory results. This might give you an idea of how a recipe may taste and you can do it by the glass for testing.

Wyeast and White Labs make blends that contain everything you need. Yeast and bacteria. I have used the Berliner Weisse blend and the Roselare (sp) blend. It is important to know that if you use these blends, do not make starters. There are specific ratios of yeast to bacteria and you will mess up this balance if you do.

90 days, as stated above, is not enough time. I have a Berliner Weisse on month 4 of aging and it is no where near ready. I also have a Kriek aging that will go through a total of 18 months of aging before I take a taste.

__________________
PJoyce85 is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 11:51 PM   #4
Moody_Copperpot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Bay Village, OH, Ohio
Posts: 414
Liked 4 Times on 3 Posts

Default

I know I need to plan ahead next time, I guess what im wondering, is if I can still introduce some sour character here. I've never added yeast to a beer again after the initial pitch. Is that something worth exploring? I know more than 90 days are probably necessary, that was just my initial plan for the strong ale. I'll check out that link too.

__________________

There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

Moody_Copperpot 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
Bam Biere Clone Advice (Souring, Oak) CortexBomb Recipes/Ingredients 11 10-17-2011 06:25 PM
Is this brettanomyces? mutedog Lambic & Wild Brewing 13 02-24-2011 06:19 PM
Dry Brettanomyces? jbrookeiv Fermentation & Yeast 3 10-17-2010 11:36 PM
Using 100% Brettanomyces jvetter All Grain & Partial Mash Brewing 1 04-17-2009 11:23 PM
Anybody use Brettanomyces? Sir Humpsalot General Beer Discussion 10 04-13-2007 09:31 PM



Newest Threads

LATEST SPONSOR DEALS