jalgayer
Well-Known Member
Made a flanders red sour back about 4 months ago. Still no pellicle. What if any actions can I take?
Thanks
Thanks
Any tips on ways to add complexity to this beer?
i say do it. like oldsock eluded to: you want to feed your bugs intermittently. this will optimize their yummy time. yummy time = scientific i know i would add more maltodextrin, wort or fruit in a few months to provide another meal and help the buggies to flourish. malatodextrin acts like the turbid mash since would be adding unfermentables that are available only to the wild stuff.what should I consider as I am looking to do or not do this?
jalgayer said:Great stuff, Jessup.
Should I expect it to come back - and does it really matter either way?
Old sock -
I really dont want to add any fruit. I am too worried that it will impart flavors that will compete with yeast and sourness. Honey may not be bad - but would the regular yeast (sach?) just eat that? Same with DME? Add why would it add the flavor of sugar? Would all the sugars be eaten between the yeast and the bugs?
Just a follow up to jalgayer's questions. How much fruit, maltodextrin, DME or honey would you add at a time? If adding maltodextrin or DME do you dissolve it in water first?
Kind of an unrelated question, but the current lambic I have going is for my wife who likes the sweetness of Lindemans lambics. I recently sampled mine and it's very sour and dry with no sweetness. I think it's nice, but she doesn't. It's ~ 8 months old and I've already added 2 cans of fruit puree.
So the question is, how can I increase the sweetness? Do I add a sugar that isn't fermented very well by some yeast such as maltotriose just before bottling? Any other suggestions?
Finally is there a consensus on how much/what kind of yeast to add before bottling? I've read/been told quite a few differing opinions.
Thanks!
Kind of an unrelated question, but the current lambic I have going is for my wife who likes the sweetness of Lindemans lambics. I recently sampled mine and it's very sour and dry with no sweetness. I think it's nice, but she doesn't. It's ~ 8 months old and I've already added 2 cans of fruit puree.
So the question is, how can I increase the sweetness? Do I add a sugar that isn't fermented very well by some yeast such as maltotriose just before bottling? Any other suggestions?
Anyone want to do a bottle swap of sours?
J
I'd love to. I've got a Flanders Red I could send. Just don't know how to mail beers!
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