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Old 02-20-2013, 05:46 PM   #61
GatorBeer
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May 2010
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15 minute boil, added barely any hops. Pitched a starter built from dregs of Sierra Nevada/Russian River BRUX. (This is mainly sacch, barely any Brett)

I also racked a gallon onto pineapple chunks and it's really quite delicious.

 
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Old 02-20-2013, 05:58 PM   #62
HokieBrewer
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2a - 50% wheat 50% six row, 8 IBUs hops, 15 min boil.

Pitched Lacto and 3 days later US05. Took 9 months to get the level of sourness I was looking for, but the taste is perfect. Very bright and lemony.
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Old 02-20-2013, 06:06 PM   #63
terrapinj
 
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Quote:
Originally Posted by GatorBeer View Post
15 minute boil, added barely any hops. Pitched a starter built from dregs of Sierra Nevada/Russian River BRUX. (This is mainly sacch, barely any Brett)

I also racked a gallon onto pineapple chunks and it's really quite delicious.
i may try the longer/lowertemp mash next time to compare but I didn't pick up any carryover foulness post 60min boil.

how did the sourness compare?

 
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Old 02-20-2013, 06:08 PM   #64
GatorBeer
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Definitely a lighter sourness. It might have developed a bit more with more time but I thought it was enough.

 
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Old 02-26-2013, 07:24 PM   #65
Tiroux
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Sep 2012
Thurso, Québec
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Anyone ever considered or tried adding Orange or Lemon peel in the boil for a Berliner Weisse?

By the way, my lacto and brett starters are on the go! This little beer is gonna be brewed on sunday!

 
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Old 02-27-2013, 01:37 PM   #66
aknox
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Feb 2012
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If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?

 
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Old 02-27-2013, 02:12 PM   #67
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Quote:
If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?
Bugs, time, and patience. The best homebrew sours that I've made are those with a mix of Brett and Lacto that are aged for about 12-18 months.
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Old 02-27-2013, 03:21 PM   #68
GatorBeer
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Originally Posted by aknox View Post
If i wanted to make the sourest beer of them all, what are some of your recommendations? Time? Patience?
If you just want straight sourness, I threw a handful of raw grain into 5 gallons of berliner wort, kept it at 110F for 4 days and when I bottled/carbed it, it was like a warhead. Mouth puckeringly sour. Not in a good way, it was too sour.

 
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Old 02-27-2013, 04:59 PM   #69
bknifefight
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Quote:
Originally Posted by GatorBeer View Post
If you just want straight sourness, I threw a handful of raw grain into 5 gallons of berliner wort, kept it at 110F for 4 days and when I bottled/carbed it, it was like a warhead. Mouth puckeringly sour. Not in a good way, it was too sour.
Yeah, you really should be tasting your sour mash as it progresses to make sure that it doesnt get too sour, every 8 hours or so.

 
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Old 02-28-2013, 12:31 PM   #70
aknox
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Feb 2012
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So many options. i have to bottle my Berliner that is in the carboy this weekend so i can throw a handful of grain in my next batch with some bug County!

 
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