Souring a "normal" beer - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Souring a "normal" beer

Thread Tools
Old 09-29-2009, 03:11 PM   #1
Indiana Red
Mar 2006
Idaho, USA, Idaho
Posts: 174
Liked 4 Times on 3 Posts

Short of a "lambic" style, what would be the best ways to sour up a very strong fruit flavored beer.
I am looking at 5-10# of raspberries in a 5G batch of basic wheat beer. I want a pretty strong sweet/tart character. Acidulated malt has been suggested as has Lactic acid. Not even sure what PH numbers I am looking at.
Does one add the acid at bottling, to taste? Is it like an eye-dropper full to take it down half a point?
Primary - #1608 Dark Lord clone
Secondary #1604 Bochet Meade #1603 Flanders Red #1611 "Kristie" Stout
Kegged #1606 Skid Mark Brown #1610 Gettin' Jiggy Wit
Conditioning Cherry Meade

Reply With Quote
Old 09-29-2009, 03:15 PM   #2
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,884
Liked 8089 Times on 5645 Posts

Just yesterday (I think it was) someone was talking about having a very tart beer after adding raspberries to secondary and needing to add some sweetener. So, I think that fermenting out the raspberries will give you a very sour/tart flavor without adding any souring.

If you want to add lactic acid or acidulated malt, that's usually done in the mash. You could add some citric acid at bottling, though, I'm sure.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Old 09-29-2009, 05:41 PM   #3
Apr 2009
Lafayette, LA
Posts: 312
Liked 4 Times on 4 Posts

I think I've read you can add lactic acid after fermentation is complete also - if you want more sour/acidic character. I think citric acid can work the same way as yooper stated.

I've only added acidulated malt during mashing and was pleased with the result. I'm also pretty sure that acidulated malt is just malt containing extra lactic acid due to specialized malting processes. Thus it makes sense it could be a similar effect to using lactic acid alone.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling beer in 2 liter "Diet Coke" or "Diet Pepsi" bottles theguy Bottling/Kegging 5 06-24-2009 06:25 PM
Kraeusen: Is there a "normal" amount? SDreher71 Beginners Beer Brewing Forum 4 11-15-2008 03:50 PM
Krauzen "sediment" normal?? SchmidtyBeer Beginners Beer Brewing Forum 4 10-19-2008 11:04 PM
Is this normal for the lil' ones "across the pond"? Brewin_Bob Drunken Ramblings and Mindless Mumbling 1 09-03-2008 07:12 PM
First Batch - Is this "normal" or "contamination"? Red Clay Beginners Beer Brewing Forum 7 08-26-2007 02:11 PM

Forum Jump