RJSkypala
Well-Known Member
Just took off some small tasting samples of my sours. The first is a sour blonde that I fermented with Roeselare blend and is currently in secondary. It tastes great, pretty tart with a nice complexity already forming. It also had several bottle dregs added to it in primary (Jolly Pumpkin, Russian River, Dri Fontenien, etc.)
I am an avid reader of Mike T's blog so I took his advice and reused the yeast from this batch with the idea that the microbial population will favor the souring organisms. I pitched a sour brown on top of the cake after I moved the blonde to secondary. I brewed this beer about a month ago and I just tasted it today. The sourness is highly pronounced and puckering, just the way I like it. I am sure that the 2nd gen. combined with the bottle dregs that were already in there really helped. This beer is already incredibly sour, I am looking forward to seeing how it mellows out with some age and some oak/fruit.
I am, however, contemplating whether I want to continue using this yeast slurry one more time to ferment 10 gallons of flanders red. Any thoughts? These are my first two sour beers so I have not had a full cycle of first-hand experience. Any danger of producing a too-sour result?
I am an avid reader of Mike T's blog so I took his advice and reused the yeast from this batch with the idea that the microbial population will favor the souring organisms. I pitched a sour brown on top of the cake after I moved the blonde to secondary. I brewed this beer about a month ago and I just tasted it today. The sourness is highly pronounced and puckering, just the way I like it. I am sure that the 2nd gen. combined with the bottle dregs that were already in there really helped. This beer is already incredibly sour, I am looking forward to seeing how it mellows out with some age and some oak/fruit.
I am, however, contemplating whether I want to continue using this yeast slurry one more time to ferment 10 gallons of flanders red. Any thoughts? These are my first two sour beers so I have not had a full cycle of first-hand experience. Any danger of producing a too-sour result?