Blending sours - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Blending sours

Thread Tools
Old 10-20-2011, 06:32 PM   #1
Oct 2011
Los Angeles, CA
Posts: 3

I brewed a Flander's red that has been fermenting with Wyeast Roeselare blend for about 6 months. I took a sample and to my surprise it is already very sour (maybe even too sour), but it seems to lack body and complexity. Perhaps it fermented to warm... I may add .5 oz of oak chips for a few weeks, which will hopefully add some flavor. I am also considering blending it with a non-sour ale just before bottling. If I do blend, will I need to kill my sour to prevent bottle bombs? Any recommendations as to what/how to blend this sour with? I could probably bottle now to prevent additional souring since the gravity has reduced from 1.064 to 1.002. What should I do?

Reply With Quote
Old 10-20-2011, 07:03 PM   #2
lamarguy's Avatar
Aug 2008
Austin, TX
Posts: 1,653
Liked 26 Times on 25 Posts

The souring process won't stop unless you pasteurize it. It will slow at cold temperatures (< 40F) and produce a different flavor than room temperature.

Has it been souring in a carboy? If so, place a wooden stick in the neck to allow a small amount of oxygen to enter. This will simulate souring in a wooden barrel. It may take another 6 months to reach your desired complexity.

I recommend you blend 75% sour with 25% non-sour (fully fermented). If you bottle it, I recommend 750ml bottles (with cages) since they're designed to withstand higher pressure.

Personally, I prefer to pitch:
  1. ale yeast + brett for primary
  2. sour culture (lacto, pedio, etc) in secondary with slight oxygen exposure
Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

Reply With Quote
Old 10-20-2011, 07:38 PM   #3
Mar 2010
Denver, Colorado
Posts: 577
Liked 12 Times on 12 Posts

Have a read:

Courtesy of our own ryane...
The Keg Ran Out Club
Broomfield, Colorado

Reply With Quote
Old 10-21-2011, 02:46 PM   #4
Jan 2009
San Diego, CA
Posts: 428
Liked 28 Times on 21 Posts

Complexity will really only come with age. The french oak cubes will also help add complexity and our my preference even though the flavor is not traditional for the style.

I would hold off on blending for a little while because these beers change considerably with time. And yes sourness can be reduced over time. The Brett will interact with alcohol + acids to produce esters. If you look on the chart near the bottom of Raj's article
You will see that the Brett and Pedio have barely started working by 6 months. This will add much more complexity.

I'd say wait at least a year before you decide to blend. And if and when you blend, definitely follow the instructions on ryane's blog.

Reply With Quote
Old 10-21-2011, 03:22 PM   #5
dcHokie's Avatar
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts

you won't regret leaving it as is for another year.
so many sour things

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
bottlint my sours! claphamsa Lambic & Wild Brewing 2 10-29-2010 02:28 PM
Blending of Sours sherm1016 Lambic & Wild Brewing 10 09-18-2010 07:05 PM
Blending Sours ryane Lambic & Wild Brewing 1 09-10-2010 07:29 PM
Oxygen and sours Ketchepillar Lambic & Wild Brewing 14 11-06-2009 12:38 PM
sours and hops? Joetuo Lambic & Wild Brewing 12 06-22-2009 10:45 PM

Forum Jump