Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Sour Mash: How long to sour?
Reply
 
Thread Tools
Old 04-05-2012, 09:42 PM   #1
Mainer28
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: MA
Posts: 73
Default Sour Mash: How long to sour?

I have 4.5 gallons of wort that I put in an old bottling bucket with a handful of grain to sour. Ive been able to keep it about about 100-120 degrees.

How many hours would you let this go? I don't have a PH meter to measure PH.


Mainer28 is offline
 
Reply With Quote
Old 04-05-2012, 10:27 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

2 days for tart, 3 days for sour. At least that's what works for me. YMMV and so on.


__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 04-05-2012, 11:20 PM   #3
Mainer28
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: MA
Posts: 73
Default

Thanks, I am at 36 hours right now.
Mainer28 is offline
 
Reply With Quote
Old 04-23-2012, 09:36 PM   #4
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,372
Liked 118 Times on 98 Posts
Likes Given: 165

Default

I did 48 hrs. Got VERY tart.
__________________
Kegged: Flanders Blonde, NB Tonguesplitter v2.0, Ginger Beer, BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01) Primary: none Souring: None On Deck: Zombie Dust clone On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2015/03/26
Untappd: barrooze
barrooze is offline
 
Reply With Quote
Old 06-29-2012, 03:55 PM   #5
messersc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Bucharest, Romania
Posts: 26
Default

I did 25 hours on my first kriek. Just tasted the wort and, while the sweetness of the unfermented stuff might be masking some of the sourness, I would say that no matter what your taste, you'll want to let it go longer. There's a noticeable tartness, but not quite true-to-style.
messersc is offline
 
Reply With Quote
Old 06-29-2012, 04:11 PM   #6
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

Quote:
Originally Posted by messersc View Post
I did 25 hours on my first kriek. Just tasted the wort and, while the sweetness of the unfermented stuff might be masking some of the sourness, I would say that no matter what your taste, you'll want to let it go longer. There's a noticeable tartness, but not quite true-to-style.
It will taste much sweeter before it's fermented. If you're using Brettanomyces or other highly attenuative bugs/yeast it will get much more sour post-ferment.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 06-30-2012, 07:23 AM   #7
messersc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Bucharest, Romania
Posts: 26
Default

That's good to hear!

I'm using the "Lambic blend" culture cocktail from Wyeast: Brett, sherry yeast, a Belgian wheat yeast, and lactic acid bacteria.
messersc is offline
 
Reply With Quote
Old 06-30-2012, 12:14 PM   #8
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

Unless I'm making a Berliner Weisse, I'll only pre-sour about half the wort. Krieks aren't necessarily particularly sour, in the grand scheme of sour beers. Kriek de Ranke is around 3.5, though pH alone can be misleading. Cherries contain mostly malic acid, which is perceived as "more sour" than lactic acid.


__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
7 weeks in bottle, sour sour sour! 418Brewing Beginners Beer Brewing Forum 11 08-06-2011 04:11 PM
Sour taste Bock Beginners Beer Brewing Forum 1 03-20-2011 12:55 PM
Sour or Sour Mash Beers? ultravista Beginners Beer Brewing Forum 1 02-26-2011 05:12 PM
Sour Sour Sour! BroBride Beginners Beer Brewing Forum 23 07-17-2008 02:37 AM
Sour or not brewstirrer Beginners Beer Brewing Forum 1 02-19-2008 08:04 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS