Question about secondary for sour beers - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Question about secondary for sour beers

Reply
 
Thread Tools
Old 01-24-2011, 04:58 PM   #1
RJSkypala
Recipes 
 
Jun 2008
Philadelphia, PA
Posts: 235
Liked 3 Times on 3 Posts



Hello all,

I am about to brew my first couple sour beers and after doing a bunch of research I still have a few questions.

The primary question I am left with is to whether or not to add the everything in the primary (i.e. pitching a packet of roselaire blend + bottle dregs) or doing a neutral yeast in primary and bugs in secondary.

I hear that you can get more souring characteristics by fermenting with bugs in the primary. However, if I go this route should I still rack to a secondary for aging? And, if I do transfer after a couple weeks would I there be enough yeast for the aging in secondary.

Sorry if some of these questions are confusing. I appreciate any help.



 
Reply With Quote
Old 01-24-2011, 05:38 PM   #2
Ace_Club
HBT_SUPPORTER.png
 
Ace_Club's Avatar
Recipes 
 
Sep 2008
Chicago, IL
Posts: 43,844
Liked 2384 Times on 2186 Posts


When I made my lambic, I followed BYOs instructions and pitched Notty for the primary. Then 3 days into fermentation, I pitched the bugs. That allowed ample time for the yeast to do there thing and ensured enough yeast cells for the bugs to feast on later. I left it there for 9 months and only transferred to the secondary so that I could add 9# of raspberries.


__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

Where are guys? - Ginger

Eat a bag of kittens, Ace. - Yooper

 
Reply With Quote
Old 01-24-2011, 08:22 PM   #3
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


For my taste (sour-head) adding everything in primary is the only way I've gotten the sourness of something like a Russian River or Cantillon beer. With barrels it is much easier to get a beer to sour after a clean primary fermentation, not sure if it is the oxygen, the wood, temperature stability or what... If you want a mild tartness, you can do a clean primary fermentation, and pitch the bugs in secondary.

I rack to secondary after 2-3 weeks, never had an issue. Beer starts looking "clear" when it still has something like 100,000 cells per ml, and trust me your beer won’t look clear that young. So, no worries about leaving the bugs behind. I do leave my Lambics in primary for 12-15 months, it gives a funkier more rustic character (but not more sourness) that I don’t like all the time.

Good luck.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 01-24-2011, 08:27 PM   #4
RJSkypala
Recipes 
 
Jun 2008
Philadelphia, PA
Posts: 235
Liked 3 Times on 3 Posts


Thanks, Mike.

I spend much time digging into the archives of your blog. Today, in fact, I was looking at the evolution of your sour brewing practices to answer this very question.

Thanks for all the helpful info.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Easy Way to Make Sour Beers (1 gal wort + dregs) Almighty Lambic & Wild Brewing 277 07-11-2016 04:46 PM
Age Sour Beers in Sealed Plastic Buckets Almighty Lambic & Wild Brewing 15 11-08-2011 03:51 AM
Dried Sour Cherry Question SpencerSZ Lambic & Wild Brewing 4 10-30-2010 04:46 PM
First Sour Brew - Racking to Secondary sherm1016 Lambic & Wild Brewing 5 10-19-2010 01:59 AM
Sour Mash Question smellysell Lambic & Wild Brewing 7 04-02-2009 02:51 PM


Forum Jump