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Old 09-21-2011, 10:49 PM   #1
skullwithwings
Recipes 
 
Sep 2011
minneapolis, mn
Posts: 11


Hi All....

I'm new to brewing....6 batches under my belt, and I'm brand new to sour brewing and this board....

Here is a link to a recipe I am planning to do soon...in addition to the 3711 I will be pitching dregs from a jolly pumpkin "the firefly" and one bottle of orval.

http://hopville.com/recipe/887741/sa...-09-18-version

I have a few questions:

1. the malt bill...what do you think? the maltodextrin is for the bugs because the 3711 is such a beast i fear it will eat through everything else. i am concerned about having too high an abv though.
2. the plan now is to let it sit in primary for a month then transfer to secondary for a year plus..possibly with oak and almost definitely with fruit in the last couple months. will this significantly raise the abv again? and should i adjust the malt bill accordingly?
3. in an effort to stress the 3711 i will probably underpitch a bit (a 500-750 ml starter) and not aerate the wort...does this sound like a good idea? it's advice i got from someone on beeradvocate.
4. any other tips or stuff i should know? what do you think in general?

Thanks!

 
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Old 09-29-2011, 09:24 PM   #2
jvlpdillon
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Oct 2008
Aurora, CO
Posts: 183
Liked 4 Times on 4 Posts


Welcome.

Quote:
Originally Posted by skullwithwings View Post

I have a few questions:

1. the malt bill...what do you think? the maltodextrin is for the bugs because the 3711 is such a beast i fear it will eat through everything else. i am concerned about having too high an abv though.
Your gravity should be fine. it might be a bit high, but not excessive.

Quote:
Originally Posted by skullwithwings View Post
2. the plan now is to let it sit in primary for a month then transfer to secondary for a year plus..
There is no need to transfer. The bugs eat the yeast cake. I would let primary fermentation finish or pitch your bugs around 1.020.

Quote:
Originally Posted by skullwithwings View Post
possibly with oak and
The oak can go in with bugs or wait your choice


Quote:
Originally Posted by skullwithwings View Post
almost definitely with fruit in the last couple months. will this significantly raise the abv again? and should i adjust the malt bill accordingly?
Wait until long after primary is done before adding fruit the general rule is 6 mos. Here is a self described rant about fruit and ABV http://www.themadfermentationist.com...s-alcohol.html


Quote:
Originally Posted by skullwithwings View Post
3. in an effort to stress the 3711 i will probably underpitch a bit (a 500-750 ml starter) and not aerate the wort...does this sound like a good idea? it's advice i got from someone on beeradvocate.
This will be fine.


Quote:
Originally Posted by skullwithwings View Post
4. any other tips or stuff i should know? what do you think in general?
Overall looks good. Don't set your expectations beyond drinkable. That way when it is amazing you will be even happier.

 
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Old 09-29-2011, 10:31 PM   #3
Pivzavod
Recipes 
 
Sep 2008
Brooklyn, NY
Posts: 994
Liked 4 Times on 4 Posts


A lot of people dont recommend using 3711 since its a beast of a yeast. You dont need to do a starter for this yeast. Just pitch it direct, or underpitch Wyeast quantity. 3711 will eat thru all the sugars in 2-3 days anyways.

My suggestion is to goto Northern Brewer since you are local. They have 3 sour recipes that you can pick from and I'm sure all your questions can be answered in the store.
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Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

 
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Old 09-30-2011, 06:47 AM   #4
RiverRat280
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Aug 2009
Eugene OR
Posts: 64

I make saison with 3711 all the time and sometimes pitch it on my roselare cake or on a brett cake. Just don't expect too much funk since 3711 chews up everything but I like it. I've never used allot of malto-dextrin so let me know what it finishes at with a lb of it in it.
transfer off the primary and age for at least 4-6 months before going on the fruit then it needs another 3-4 on the fruit. I would transfer it to a secondary, you really only leave it on the primary for lambics and others you looking for that funky wierd flavors. Something I don't like in a brett saison.

 
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Old 09-30-2011, 04:06 PM   #5
skullwithwings
Recipes 
 
Sep 2011
minneapolis, mn
Posts: 11

thanks very much for all the responses....my buddy and i are brewing tomorrow! we'll see how it goes....i will give a update at some point.

nice Sick of It All Lyric as well.

 
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Old 10-02-2011, 12:50 AM   #6
ashmgee
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Sep 2011
arcata, ca
Posts: 69
Liked 1 Times on 1 Posts


1

Reason: wrong thread

 
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