Since they're so damned expensive to drink, I've decided to take the plunge and dedicate some equipment to sour brewing. My first batch will be a Flanders red loosely based on JZ's recipe in BCS. I'm hoping to brew this in the next week, but I have a couple (albeit neurotic) questions.
Mash temps? I was thinking of mashing at 154, per Jamil's recipe, but I've heard Vinnie C talk a lot about higher mash temps (158-160F) to leave more long chain sugars in the wort. I know Vinnie does a sacch ferment with his sours before letting the bugs take over, but if I want a really tart and sour beer would I be best to have as many "unfermentable" (by sacch) sugars in the wort as possible? I'm going for a very tart and sour beer, I want to pucker when I drink it.
I'm using the Roselare blend, and I know not to build a starter so the proportions in the blend stay as is. Question is though, do I need to be concerned with pitching rates like with sacch or does a single pack to the trick? OG is targeted at 1.057, I was thinking two smack packs, but if one's enough, that's even better.
Temps? Wy says a range of 65-85 with this blend. Will ~70 get me the right character, or should I keep this one warmer?
Adding dregs? I have a culture of bugs and brett made from dregs from the Bruery's Oude Tart, RR Supplication and 3Fonteinen Oude Gueuze that I want to throw into the mix. I was thinking that I'd add them after the main fermentation subsided, but before the Roselare pellicle formed. Good idea? Or should I just toss them in with the original pitch and let everything fight it out in the fermenter? I'm going for reeeeeeeeeally sour and a nice level of funk. I want tart and funky, my favorite Flanders is Cuvée des Jacobins, and I'd like this to be at least that tart.
Any thing I left out, or if you guys have any tips for a sour brewing n00b, fire away. Thanks!!
Mash temps? I was thinking of mashing at 154, per Jamil's recipe, but I've heard Vinnie C talk a lot about higher mash temps (158-160F) to leave more long chain sugars in the wort. I know Vinnie does a sacch ferment with his sours before letting the bugs take over, but if I want a really tart and sour beer would I be best to have as many "unfermentable" (by sacch) sugars in the wort as possible? I'm going for a very tart and sour beer, I want to pucker when I drink it.
I'm using the Roselare blend, and I know not to build a starter so the proportions in the blend stay as is. Question is though, do I need to be concerned with pitching rates like with sacch or does a single pack to the trick? OG is targeted at 1.057, I was thinking two smack packs, but if one's enough, that's even better.
Temps? Wy says a range of 65-85 with this blend. Will ~70 get me the right character, or should I keep this one warmer?
Adding dregs? I have a culture of bugs and brett made from dregs from the Bruery's Oude Tart, RR Supplication and 3Fonteinen Oude Gueuze that I want to throw into the mix. I was thinking that I'd add them after the main fermentation subsided, but before the Roselare pellicle formed. Good idea? Or should I just toss them in with the original pitch and let everything fight it out in the fermenter? I'm going for reeeeeeeeeally sour and a nice level of funk. I want tart and funky, my favorite Flanders is Cuvée des Jacobins, and I'd like this to be at least that tart.
Any thing I left out, or if you guys have any tips for a sour brewing n00b, fire away. Thanks!!