I am considering brewing a Flander Oud Bruin and was wondering how you all sour yours. In Brewing classic styles it was suggested to use the Roselare blend. If you use this how do you keep it from getting too sour/too dry? In wild brews it suggests pitching lactobacillus and pediococcus. Either method preffered? Thanks for the help.
Oud Bruin
- Thread starter Guess42
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ryane
Well-Known Member
for oud bruins I actually like to use JP calabaza blanca dregs, Ive had really good results going this way and will do it again soon
as for the sweetness, there are two ways you can go about this
1. sour the wort preboil, chriskennedy had a good idea to sour mash in a keg purged with co2 and then boil the wort resulting in a sour that will still be malty
2. blend the sour with a malty beer at bottling, kill the bugs (but not the yeast) by an extended cold crash, fining, racking and then hitting it with campden, if you can bottle off of a keg you can also add sorbate to inhibit all fermentation
as for the sweetness, there are two ways you can go about this
1. sour the wort preboil, chriskennedy had a good idea to sour mash in a keg purged with co2 and then boil the wort resulting in a sour that will still be malty
2. blend the sour with a malty beer at bottling, kill the bugs (but not the yeast) by an extended cold crash, fining, racking and then hitting it with campden, if you can bottle off of a keg you can also add sorbate to inhibit all fermentation
