should I try and fix this sour

Chester · Aug 11, 2009

I made a sour mash pKriek a few months ago that is still on cherries. I 've sampled it a few times and it is pretty good but it just isn't as sour as I would like. Should I pitch a lacto culture and see what happens? Initially I was in a rush but have come to my senses. I am prepared to wait as long as it takes.

bensyverson · Aug 11, 2009

The sourness may take months to develop. I would let this one sit for a year or two and try it then.

Bobby_M · Aug 11, 2009

What you should pitch is a lambic blend culture then wait 9 months.

bensyverson · Aug 11, 2009

+1 to that

Chester · Aug 11, 2009

bensyverson said:
The sourness may take months to develop. I would let this one sit for a year or two and try it then.

its a sour mash beer so no live lacto anymore, so no more souring

Bobby_M said:
What you should pitch is a lambic blend culture then wait 9 months.

I think that is the new plan. Thanks guys

simcoe4life · Aug 14, 2009

Bobby_M said:
What you should pitch is a lambic blend culture then wait 9 months.

Agreed. You can also add a Wyeast Roselare pack simultaneously. Taste after one year.

Chester · Aug 16, 2009

Pitched the Wyeast blend just now. I smacked it this morning before I started brewing. when I pitched I noticed that there were 2 pouches inside (makes sense) and I only popped one of them when I smacked it. I carefully nipped the un-popped one and dumped it in. they should note that on the pouch...

should I try and fix this sour

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should I try and fix this sour

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