Mr. Nice Guy
Well-Known Member
OK... I'm not going to try to classify this beer because I don't know what it is, maybe ya'll can help. I decided to make a sour raspberry beer my own wierd way, lol... here it goes...
I took a gallon of water and put in a pound of extra light DME and a 1/4 cup of honey, boiled it for a while, then added my starter. The starter was a slurry from a sourdough starter I made and a cup of the boiled beer. The starter is only wheat flour and water which is naturally soured from the lactobacillus on the wheat. I let this sit for 2 days wrapped in a sleeping bag over a heater vent. The first day it was only a little sour, but the second, wow, super sour and actively fermenting as well. I then took my sour and boiled it for a couple of hours with anothr 1/4 cup honey, 1/4 cup lactose and a teaspoon of oven aged argentine cascade hops. It had no hop smell that I could percieve but boy did it stink up the house, so sour I could hardly take it. I let this cool till it seemed cool enough (did I mention I broke my thermometer moments before I needed it!) and pitched some muntons ale yeast and a tiny pinch of yeast nutrient because of all that honey. It tben fermented rapidly for a day and built up an inch or so of lees (and trub too, oops). It has now been a week and as soon as my wife and I can drink another gallon of Carlo Rossi (yeah I know...) I will rack onto 36 oz of raspberries and let it ferment for a month or so before racking again. I'll probably add more lactose too, I want a little sweetness with the berries, to me they need it.
I'll update this as appropriate, and maybe when not as well, who knows...
I guess I have a Frambdoughzen, wow really bad joke...
:fro: :rockin:
I took a gallon of water and put in a pound of extra light DME and a 1/4 cup of honey, boiled it for a while, then added my starter. The starter was a slurry from a sourdough starter I made and a cup of the boiled beer. The starter is only wheat flour and water which is naturally soured from the lactobacillus on the wheat. I let this sit for 2 days wrapped in a sleeping bag over a heater vent. The first day it was only a little sour, but the second, wow, super sour and actively fermenting as well. I then took my sour and boiled it for a couple of hours with anothr 1/4 cup honey, 1/4 cup lactose and a teaspoon of oven aged argentine cascade hops. It had no hop smell that I could percieve but boy did it stink up the house, so sour I could hardly take it. I let this cool till it seemed cool enough (did I mention I broke my thermometer moments before I needed it!) and pitched some muntons ale yeast and a tiny pinch of yeast nutrient because of all that honey. It tben fermented rapidly for a day and built up an inch or so of lees (and trub too, oops). It has now been a week and as soon as my wife and I can drink another gallon of Carlo Rossi (yeah I know...) I will rack onto 36 oz of raspberries and let it ferment for a month or so before racking again. I'll probably add more lactose too, I want a little sweetness with the berries, to me they need it.
I'll update this as appropriate, and maybe when not as well, who knows...
I guess I have a Frambdoughzen, wow really bad joke...
:fro: :rockin: