Originally Posted by BigBill
Sorry in advance if my questions are a bit basic, but I am noob brewer and looking to brew my first few sours as well. I like the idea of brewing an extra gallon and fermenting as a sour using dregs so my plan for my next two brews are:
1. Brew 4G of Pranqster clone from Clone brews (Golden Ale, 6.9%ABV, 20 IBUs, Wyeast 1214), and then sour 1G in secondary - I would be interesting in hearing suggestions on dregs to use to sour. Unfortunately in MA, doesn't seem to be a lot of choices of sours so far all I have found are Rodenbach Grand Cru and Orval....
2 Brew 5 G of Orval clone. 3G would be "uninfected" 1G would be soured using Orval dregs (aka a true clone) and then I was thinking of taking a step further with the last 1G and see if I could make it even more sour. Maybe sour with dregs rack on tart cherries? Suggestions welcome here too.
Finally just curious but anyone ever sour a fat tire clone? I've got 5G on the stove right now so I am curious. IBUs are a bit higher so i am not sure that would work....
Rodenbach is pasteurized so there won't be any viable bugs. Orval has Brett B so those dregs will give you some funk. I'm sure someone else will echo this, but Jolly Pumpkin beers are a great source for very active bugs (and avail in MA).
Oldsock's blog has an extensive list of commercial beers with microbes: http://www.themadfermentationist.com...tle-dregs.html
I'd also recommend reading his post on 'Brewing Sour Beers at Home'.
Rather than pulling a gallon from your primary and using the jugs as secondary, you may want to consider fermenting your 1 gallon sour/funky batches separately by copitching a sacch yeast strain & dregs.
Brett can play nice with higher IBUs, but usually 10 IBUs will inhibit lacto & pedio.
Almighty has a long thread about brewing 1 gallon sour beers that is worth a read too: http://www.homebrewtalk.com/f127/eas...-dregs-189748/