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Old 08-21-2013, 12:44 PM   #1141
jessup
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Sep 2009
asheville, nc
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One of my 1st sours - Flemish Red - was overly acidic so I let it sit around in bottles for a few years. 2 weeks ago it won 1st in overall for Belgians & took Best of Show for the comp. After getting the news i popped one after prob 2-3 years of sitting and WOW. Time really makes the difference! I think it is ~4 years old & finally in its prime.

I think a pic is on page 1 of this thread actually
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Old 08-21-2013, 02:12 PM   #1142
sweetcell
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Quote:
Originally Posted by jessup View Post
I think a pic is on page 1 of this thread actually
"was" on page 1... pic isn't displaying anymore. looks like you're referencing an non-existent photo on Facebook. feel free to re-upload
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 08-21-2013, 08:07 PM   #1143
satownsend
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Dec 2012
Ebensburg, Pennsylvania
Posts: 51
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Here's the pellicle on my first sour after about 3 months. Based it on This Old Barrel Flanders Sour Ale recipe from Radical Brewing. The WLP655 vial exploded when I opened it. I was only able to pitch a small amount. So I also pitched the dregs from two bottles of Goose Island Sofie


 
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Old 08-21-2013, 09:37 PM   #1144
Cincy17
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Sep 2012
Harrison, OH
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Originally Posted by satownsend View Post
Here's the pellicle on my first sour after about 3 months. Based it on This Old Barrel Flanders Sour Ale recipe from Radical Brewing. The WLP655 vial exploded when I opened it. I was only able to pitch a small amount. So I also pitched the dregs from two bottles of Goose Island Sofie
Might get something interesting there. I think the only thing in Sofie is Brett C. So it may end up kinda pineapply.
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Old 08-22-2013, 03:15 AM   #1145
satownsend
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Dec 2012
Ebensburg, Pennsylvania
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Well I do like pineapple so that's cool.

 
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Old 08-26-2013, 08:36 PM   #1146
emily47
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Jul 2012
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My first Berliner Weiss! Made it "imperial" with an OG of 1.055. Pitch one pack of Wyeast 5335 Lactobacillus and a 1 cup homemade lacto starter. Keeping it under a carboy cooler hood with a fermwrap temp controlled at 100 F. This is about 18 hours later. Awesome!

Gonna let it go for a few days, then taste-test til it's at the right level of sour. Then we'll pitch 2 packs US-05.

I was thinking of also adding some Belgian candi sugar (bout a pound) with the yeast to get the alcohol up higher. Anyone with any experience with high alcohol sours? Or does anyone know how to calculate the ABV of something like this? From what I read lacto does not produce alcohol when it eats sugar, so technically some of your drop in gravy points are not contributing to your ABV. That is why I was considering adding some sugar with the yeast, to give it another kick. Can anyone educate me on how the yeast/lacto sugar competition works?

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Old 08-26-2013, 10:17 PM   #1147
TNGabe
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Aug 2012
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Quote:
Originally Posted by emily47 View Post
My first Berliner Weiss! Made it "imperial" with an OG of 1.055. Pitch one pack of Wyeast 5335 Lactobacillus and a 1 cup homemade lacto starter. Keeping it under a carboy cooler hood with a fermwrap temp controlled at 100 F. This is about 18 hours later. Awesome!

Gonna let it go for a few days, then taste-test til it's at the right level of sour. Then we'll pitch 2 packs US-05.

I was thinking of also adding some Belgian candi sugar (bout a pound) with the yeast to get the alcohol up higher. Anyone with any experience with high alcohol sours? Or does anyone know how to calculate the ABV of something like this? From what I read lacto does not produce alcohol when it eats sugar, so technically some of your drop in gravy points are not contributing to your ABV. That is why I was considering adding some sugar with the yeast, to give it another kick. Can anyone educate me on how the yeast/lacto sugar competition works?

Attachment 144489
Some lacto is homofermentive and makes only lactic acid and CO2. Some is heterofermentice and makes lactic acid, alcohol, and CO2. I think wyeast is the latter. I'm sure someone will correct me if I'm wrong. Possibly if I'm right. Your homemade grain starter also has some non-lacto bugs in there doing who knows what. 2 packs of 05 is probably overkill if you are rehydrating. Even with the acidic environment your pitching into, the 05 will pretty quickly outcompete the bacteria etc. I'd personally calculate abv based on the gravity when you add the 05 and sugar if you go that route. It might be slightly higher from what you have going pre yeast, but probably not much. I'd be wary that a sugar addition in a berliner will thin out an already thin beer to the point of being watery.
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Old 08-27-2013, 01:33 PM   #1148
emily47
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Jul 2012
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Quote:
Originally Posted by TNGabe

Some lacto is homofermentive and makes only lactic acid and CO2. Some is heterofermentice and makes lactic acid, alcohol, and CO2. I think wyeast is the latter. I'm sure someone will correct me if I'm wrong. Possibly if I'm right. Your homemade grain starter also has some non-lacto bugs in there doing who knows what. 2 packs of 05 is probably overkill if you are rehydrating. Even with the acidic environment your pitching into, the 05 will pretty quickly outcompete the bacteria etc. I'd personally calculate abv based on the gravity when you add the 05 and sugar if you go that route. It might be slightly higher from what you have going pre yeast, but probably not much. I'd be wary that a sugar addition in a berliner will thin out an already thin beer to the point of being watery.
Thanks for the answer!

Wyeast 5335 is lactobacillus delbrueckii, which is in the homofermentative group (from Wikipedia). I can't know what was in my homemade starter, but I would guess it's not producing significant amounts of alcohol, right?

I'll just calculate ABV based on the gravity at sugar + yeast addition. I'm curious, why do you say that the sugar addition will thin out the beer to the point of being watery? I plan to boil the wort again before I add the yeast, to kill off any other lacto - I was just going to add the sugar into that boil (so no extra water will be included in the sugar addition.) is that what you meant by watery or are you concerned about the general body of the beer after a sugar addition? This is my first time adding a fermentable after the initial boil, so any and all advice much appreciated.
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Old 08-27-2013, 02:08 PM   #1149
TANSTAAFB
 
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May 2010
San Luis Valley, CO
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Quote:
Originally Posted by emily47 View Post

Thanks for the answer!

Wyeast 5335 is lactobacillus delbrueckii, which is in the homofermentative group (from Wikipedia). I can't know what was in my homemade starter, but I would guess it's not producing significant amounts of alcohol, right?

I'll just calculate ABV based on the gravity at sugar + yeast addition. I'm curious, why do you say that the sugar addition will thin out the beer to the point of being watery? I plan to boil the wort again before I add the yeast, to kill off any other lacto - I was just going to add the sugar into that boil (so no extra water will be included in the sugar addition.) is that what you meant by watery or are you concerned about the general body of the beer after a sugar addition? This is my first time adding a fermentable after the initial boil, so any and all advice much appreciated.
Any type of sugar is almost completely fermentable and tends to dry the beer out and thin the body of the beer, making the mouthfeel less full and more watery. This is great in a big DIPA, Belgian Strong, or Barleywine but not so much in smaller beers. I use sugar a lot in my brews to create balance or to intentionally make some more dry. Is this your first time making this beer? You could split the batch and add maybe .25# of sugar to one and leave the other be and decide which one you like better from a side by side comparison. Just my 2˘
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Old 08-28-2013, 10:26 PM   #1150
vineyardbmw
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May 2013
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This is a Belgian Blond. I later inoculated with a sour mix from WL. After several months I added several lbs of macerated strawberries and raspberries. Yumm!
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