Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Blonde mash pH question
Reply
 
Thread Tools
Old 07-25-2011, 08:56 PM   #31
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,192
Liked 234 Times on 156 Posts
Likes Given: 154

Default

Quote:
Originally Posted by jtakacs View Post
i keep waiting for their procrastination to show up, but it never does. lol...
They actually finally made it a couple years ago (after leaving it on the board for years), sadly never bottled: http://www.ratebeer.com/beer/russian...nation/101493/


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 09-23-2011, 03:42 PM   #32
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,248
Liked 35 Times on 33 Posts

Default

I chilled and opened a bottle from this batch, it's been 2 months since bottling. First thing I noticed is chill haze...bottles are clear when warm. Maybe a protein rest is needed next time? Carbonation is a little less than the 3.5 volumes I wanted. I'm guessing the residual CO2 was less due to the extended aging than what beersmith uses for default. Flavor is complex sour/tart but there is a sulfur component that is distracting. As Ryan_PA and Oldsock mentioned earlier, this is apparently common in pale sours and disappears with time. One to maybe 4 more months in the bottle should help clear it up I hope?


__________________
Next: No idea
Fermenting: Oktoberfestbier, Kolsch, Homegrown Hop IPA 2015, Doppelbock, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: Oat & Conan DIPA, RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Old 01-08-2012, 07:20 PM   #33
tmains
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cleveland, OH
Posts: 116
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Did this ever clear up with time?
tmains is offline
 
Reply With Quote
Old 01-09-2012, 12:07 PM   #34
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,248
Liked 35 Times on 33 Posts

Default

The sulfur is gone and if the bottle is chilled for at least a week prior to opening, the chill haze falls. It's really an awesome beer, wish I did a double batch of it.
__________________
Next: No idea
Fermenting: Oktoberfestbier, Kolsch, Homegrown Hop IPA 2015, Doppelbock, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: Oat & Conan DIPA, RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
dstar26t is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Using pure lacto for sour mash brandonjonesVW Lambic & Wild Brewing 14 11-09-2010 11:39 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM
Banana as a result of a sour mash? ChrisKennedy Lambic & Wild Brewing 2 11-16-2009 12:25 AM
Sour Mash Question smellysell Lambic & Wild Brewing 7 04-02-2009 02:51 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS