Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Easy Way to Make Sour Beers (1 gal wort + dregs)
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Old 11-23-2011, 05:05 PM   #111
MatthewHall
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Just thought i'd throw a little update. This is my Belgian Golden at 2.5 months. Scummy bubbles are now covering the top. To recap: partial mash, 1.060, dregs used Two Brothers Askew, Supplication.



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Old 12-26-2011, 07:35 PM   #112
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This thread has inspired me and it's been dead for a bit so I wanted to resurrect it and see if anyone had any updates on experiments they've done.

I pitched the dregs from a Jolly Pumpkin Oro de Calabaza into 1.75 gallons of Belgian pale ale wort (BCS) on November 5th. OG 1.059.

Gravity on December 10: 1.034. Tasted like band-aids marinated in lemon juice.

Gravity on December 23: 1.010. Tastes pretty goddamn amazing. I'll check gravity again in a 3-4 weeks and bottle if ready. I'm pretty optimistic.

Already planning my next sour based on what people have said on this thread and the Mad Fermentationist's web site (a great resource).


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Kegged- Scottish Heavy (first kegged batch and I didn't f#&% it up!)
Bottled- Belgian Dubbel (Brewing Classic Styles).
Bottled- French Saison (BCS) Bottled March 17.
Belgian Pale with JP dregs Bottled Feb 3.
Dumped- 1.5 gallons Dubbel on orval/JP dregs colonized by fruit flies :(
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Old 12-27-2011, 03:30 PM   #113
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It's my 'Bug Barn'.........It's funky.

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Old 12-27-2011, 10:08 PM   #114
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BrewDocND -
Interesting results. I'm a little surprised the flavor change so much in 2 weeks between tastings, but at least it is for the better. Make sure the gravity has stabilized before you decide to bottle and please read all the good bottling threads on HBT.

And thanks for the wake-up call. I have a bunch of updates that will be coming shortly.
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Old 12-28-2011, 07:30 PM   #115
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I've been lurking this thread and decided to try this technique as well. I've got a bottle of JP Bam Noire and a batch of closet cleaner/dead guy-ish ready to bottle. It's at 1.020 and 35 IBUs. I hope not too hoppy. I expect to rack and bottle this weekend. I'll report progress.
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Old 12-29-2011, 01:43 PM   #116
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Quote:
Originally Posted by Almighty View Post
BrewDocND -
Interesting results. I'm a little surprised the flavor change so much in 2 weeks between tastings, but at least it is for the better. Make sure the gravity has stabilized before you decide to bottle and please read all the good bottling threads on HBT.

And thanks for the wake-up call. I have a bunch of updates that will be coming shortly.
I believe I misspoke a bit when I said I would bottle in 3-4 weeks. I meant I would check again in 3-4 weeks and wait until my gravity was stable for a month before bottling. I have set aside "wild" bottling equipment and have plenty of experience bottling small batches.

I was shocked at the change too. The temp here has been wildly inconsistent. It was under 50 in my apartment for the first 10 days of fermentation because our power went out here in CT. Now I try to hold it at 68, but my apartment doesn't hold heat very well and the thermostat is wacky so IDK how consistent that is. anywhere from 60-74 I think.
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Kegged- Scottish Heavy (first kegged batch and I didn't f#&% it up!)
Bottled- Belgian Dubbel (Brewing Classic Styles).
Bottled- French Saison (BCS) Bottled March 17.
Belgian Pale with JP dregs Bottled Feb 3.
Dumped- 1.5 gallons Dubbel on orval/JP dregs colonized by fruit flies :(
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Old 12-30-2011, 11:43 PM   #117
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quick question, how are you guys pulling samples for gravity readings from gallon batches? do you sanitize your sample tube and dump back in or just consider it a taste?
just wondering because the more beer that makes it to the end the better, right?

i usually use a sanitized wine thief for my high gravity, regular yeast, special small batch brews and just drain the beer back into the carboys after taking a reading in the wine thief, but just concerned that the wine thief will keep some bugs with it. i don't mind keeping a separate wine thief, but also don't want to be mixing bug small batch with different bug small batch (at least for now as i experiment with different bugs and their flavors).
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Old 12-31-2011, 04:35 AM   #118
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If your thief is stainless, you're golden.
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Old 12-31-2011, 06:10 AM   #119
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Quote:
Originally Posted by GiraffeBrew View Post
If your thief is stainless, you're golden.
There's always SOME plastic...
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Old 12-31-2011, 08:01 AM   #120
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yeah, not stainless. just wondering how to keep from testing samples so i have some sour beer in a year or so.

b


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