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Old 03-01-2011, 02:51 AM   #11
jbrookeiv
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This sounds delicious.
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Old 03-02-2011, 02:11 AM   #12
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I had a cake of the 530 from a batch of Belgian IPA. I really like the phenolics that kicks off so I decided to use that for the saison, however it doesn't leave the right mouthfeel so I pitched a pack of the 3711 at the same time.

However I didn't use the full cake, only pulled about a cup. It was also really healthy at the time of pitching as it was pulled just after high krausen on the IPA. So make it with at least a 1L starter, then pitch the pack of 3711 strait out.
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Old 03-02-2011, 02:13 AM   #13
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Also the grains were crushed. You could make the sour with out the grains being crushed however I went back and threw the whole sour into the mash. So if they weren't crushed then you couldn't convert and extract the sugar from them.

Keep in mind when making the sour to keep it pretty damn warm, otherwise it will take a lot of time to sour. As cool as it is outside I'd suggest just wrapping it in a heating blanket.
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Old 03-02-2011, 02:16 AM   #14
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Originally Posted by jbrookeiv View Post
This sounds delicious.
It is. I was bummed that I didn't make a larger batch or keep more for myself. There are three bottles still left in existence, but my buddy (for whom I made this batch) has them. Hopefully next time we get together we can open one. It's been aging for well over 6 months now (might even be 8, I'd have to check my notes) and I bet it's killer.
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Old 04-04-2011, 06:00 PM   #15
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This sounds awesome, been looking for ways to funk up a Saison. I'm preparing a 10 gallon batch of Saison, and was going to split it. Ferment both with 3711, and then funk up one of the 5 gallon batches.

Does mashing the sour mix, not kill the Lacto? Preventing any further souring, or is that the point?

has anyone else brewed this? Would love to hear more thoughts.
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Old 04-04-2011, 11:41 PM   #16
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Mashing the sour mix does indeed kill the lacto. And that is the point. While you may not get the exact same level of complexity as you would just adding lacto right into it, it is a much more easily controlled process.
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Old 01-26-2012, 01:06 AM   #17
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Im really getting into sours...this seems like a good one to get my feet wet! I think ill do a 10 gallon batch with the other 5 gallons mixed in with roeselare blend... Let you know in couple years how it turns out. Haha

 
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Old 01-26-2012, 01:41 AM   #18
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That's kind of the nice thing about a sour mash. While it's not as complex as pitching bugs, it's ready really quickly.
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Old 11-26-2012, 02:00 AM   #19
HeidiHo
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looking at throwing some saison brewed a few weeks ago onto an old plum cake we have leftover from a batch of some dry plum wine made a while back. not really sure what will happen, especially since the plums were originally used in a wine. any thoughts?

 
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Old 08-04-2015, 08:20 PM   #20
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Going to revive this thread. I brewed this up on the weekend. Going to pick up some plums tommorow and prep them. For some reason I ordered safbrew abbaye yeast instead of a saison strain so we will see how it turns out. My first time making a sour mash and not so sure it worked. Had it at around 120f in a heated cooler for 20 hours or so and it had noticable bubbles rising from the bottom when I took it out. My concern is that it didnt taste sour to me more bitter/astringent. Anybody else familiar with this souring technique? Im not sure if the purpose of this sour mash is to adjust the main mash ph or if it is supposed to sour the beer? From what I have been reading it seems like you need a much larger sour mash to have a noticable "sour" effect in the final product.

 
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