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03-01-2011, 01:51 AM
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#11
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Beer Review Dude
Join Date: Sep 2010
Location: Fort Lauderdale
Posts: 1,345
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Quote:
Originally Posted by Homebrewtastic
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
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Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal
Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
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03-02-2011, 01:11 AM
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#12
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Senior Member
Join Date: Jun 2009
Location: San Antonio
Posts: 1,011
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I had a cake of the 530 from a batch of Belgian IPA. I really like the phenolics that kicks off so I decided to use that for the saison, however it doesn't leave the right mouthfeel so I pitched a pack of the 3711 at the same time.
However I didn't use the full cake, only pulled about a cup. It was also really healthy at the time of pitching as it was pulled just after high krausen on the IPA. So make it with at least a 1L starter, then pitch the pack of 3711 strait out.
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03-02-2011, 01:13 AM
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#13
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Senior Member
Join Date: Jun 2009
Location: San Antonio
Posts: 1,011
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Also the grains were crushed. You could make the sour with out the grains being crushed however I went back and threw the whole sour into the mash. So if they weren't crushed then you couldn't convert and extract the sugar from them.
Keep in mind when making the sour to keep it pretty damn warm, otherwise it will take a lot of time to sour. As cool as it is outside I'd suggest just wrapping it in a heating blanket.
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03-02-2011, 01:16 AM
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#14
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Senior Member
Join Date: Jun 2009
Location: San Antonio
Posts: 1,011
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Quote:
Originally Posted by jbrookeiv
This sounds delicious.
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It is. I was bummed that I didn't make a larger batch or keep more for myself. There are three bottles still left in existence, but my buddy (for whom I made this batch) has them. Hopefully next time we get together we can open one. It's been aging for well over 6 months now (might even be 8, I'd have to check my notes) and I bet it's killer.
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04-04-2011, 06:00 PM
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#15
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Senior Member
Join Date: Jul 2010
Location: Ontario
Posts: 1,025
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This sounds awesome, been looking for ways to funk up a Saison. I'm preparing a 10 gallon batch of Saison, and was going to split it. Ferment both with 3711, and then funk up one of the 5 gallon batches.
Does mashing the sour mix, not kill the Lacto? Preventing any further souring, or is that the point?
has anyone else brewed this? Would love to hear more thoughts.
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Fall Line Brewing Company
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Fermenter 1 - Spring Saison
Fermenter 2 -
Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout
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04-04-2011, 11:41 PM
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#16
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Senior Member
Join Date: Jun 2009
Location: San Antonio
Posts: 1,011
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Mashing the sour mix does indeed kill the lacto. And that is the point. While you may not get the exact same level of complexity as you would just adding lacto right into it, it is a much more easily controlled process.
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01-26-2012, 12:06 AM
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#17
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Junior Member
Join Date: Jan 2011
Location: Cleveland
Posts: 18
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Im really getting into sours...this seems like a good one to get my feet wet! I think ill do a 10 gallon batch with the other 5 gallons mixed in with roeselare blend... Let you know in couple years how it turns out. Haha
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01-26-2012, 12:41 AM
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#18
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Senior Member
Join Date: Jun 2009
Location: San Antonio
Posts: 1,011
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That's kind of the nice thing about a sour mash. While it's not as complex as pitching bugs, it's ready really quickly.
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