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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Partigyle + blending to create high gravity and/or high IBU versions of sour beers?
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Old 10-15-2012, 03:41 AM   #1
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Default Partigyle + blending to create high gravity and/or high IBU versions of sour beers?

I was thinking, if you took the first runnings of a big mash and made a big, plain old saccharomyces beer, you could take the second runnings and make a sour with the lower gravity runnings.

After a few months, a high gravity sacch beer would be pretty mature, but a sour beer might still be green and harsh. Blended together, you might get the best of both, like a lambic mixed with an IPA to get a hoppy lambic, for example, with enough dilution to mellow out the sourness. A 50-50 mix might not be appropriate, so you'd probably have a lot of sour beer left over to continue bulk aging. Has anyone tried blending sacch beer with sour beer? I see a lot on blending sours together, but nothing about this (except Guinness).


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Old 10-15-2012, 12:15 PM   #2
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I just started making my first sour ale and did something very similar. What I did was make a lacto starter from grain husk, smelling the starter to make sure it was a good clean sour. Then took second runnings from an IPA pitched my lacto starter and sour worted it in my bk covered with aluminum foil for 4 days. After again checking to make sure it was a clean sour and not one that smelled like garbage, I brought it up to a boil for 45 mins and added 2 oz cascade with 5 mins left. This way I killed of any bugs so I don't infect any equipment and was able to hop my beer to whatever IBU I wanted without prohibiting the lacto. I'm going to rack it on some rhubarb in like a week. In the end no blending and I get a hoppy sour ale.



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Old 10-15-2012, 02:35 PM   #3
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The plan could work but I would avoid mixing a sour with an IPA. Sour and bitter are not a great combo. However hop aroma and sour can work well together.
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Old 10-15-2012, 03:07 PM   #4
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If you blend clean and sour beers together the bacteria and brett will consume the residual sugars in the clean beer.
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Old 10-15-2012, 03:54 PM   #5
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You can treat the sour beer to kill all the microbes. I have been mulling over something like this for a while now. My plan was to make a really big quad and then get something really sour with a lower OG, then blend it back to get a 9 or 10 abv sour quad. Would be interested to know if anyone has done this.
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Old 10-15-2012, 06:03 PM   #6
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Quote:
Originally Posted by spenghali View Post
You can treat the sour beer to kill all the microbes. I have been mulling over something like this for a while now. My plan was to make a really big quad and then get something really sour with a lower OG, then blend it back to get a 9 or 10 abv sour quad. Would be interested to know if anyone has done this.
Right but that isn't what OP was asking about doing.
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Old 10-15-2012, 09:50 PM   #7
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Quote:
Originally Posted by KeyWestBrewing View Post
Then took second runnings from an IPA pitched my lacto starter and sour worted it in my bk covered with aluminum foil for 4 days. After again checking to make sure it was a clean sour and not one that smelled like garbage
I would be way too scared to leave such a low PH thing in an aluminum pot for 4 days. I can't imagine it not tainting the flavour.
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Old 10-16-2012, 12:20 AM   #8
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Quote:
Originally Posted by spenghali View Post
You can treat the sour beer to kill all the microbes. I have been mulling over something like this for a while now. My plan was to make a really big quad and then get something really sour with a lower OG, then blend it back to get a 9 or 10 abv sour quad. Would be interested to know if anyone has done this.
Yeah, I was thinking that high alcohol or high IBUs will kill pretty everything except brett? If I blend 3% lacto beer with a 9% clean beer, then the resulting 6 to 7.5% would be lights out for the lacto? And there's always campden.

Here's someone who has a method of blending young sours with a sweet base using cold crashing, campden, and sulfite-tolerant wine yeast for carbonation:
http://www.homebrewtalk.com/f127/can...ltures-282340/

I didn't see this post before, but it sounds very promising.
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Old 10-16-2012, 01:09 AM   #9
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Depending on your lacto strain and whether you have pedio or other various souring/funking lifeforms in the beer higher ABV or IBUs may not stop them. I believe even the WL and WY strains of lacto are good to 8% ABV. If you want to blend a stable product you'll need to do the above cold crash/campden process or bottle pasteurize.
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Old 10-16-2012, 04:49 AM   #10
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Quote:
Originally Posted by TimT

I would be way too scared to leave such a low PH thing in an aluminum pot for 4 days. I can't imagine it not tainting the flavour.
I got the idea from people that mentioned doing it that way though I can't think of which threads they were off hand. At the moment though it taste and smells fine.


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