Too sour, add flavored syrup? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Too sour, add flavored syrup?

Reply
 
Thread Tools
Old 04-28-2013, 02:11 PM   #1
corwin3083
Recipes 
 
Sep 2010
Clifton, NJ
Posts: 236
Liked 11 Times on 9 Posts



Brewed a hopless rosemary ale a while back, and added some Jolly Pumpkin dregs to a gallon of it. Those JP dregs are vicious little bastards, and that gallon is now almost undrinkably sour.

Still, I'm going through a rough financial patch, so I thought I might bottle it anyway, and make some sort of flavored sugar syrup to add, as if it was a Berliner weisse. Don't drink that much, and a gallon will keep me for a week or two.

Question is, what flavor? I have some spare Tettnang, and some sweet gale, but I'm open to any good ideas anyone else might have. Beer's flavor is currently extremely sour with an aftertaste of rosemary. Anyone have any recommendations?

 
Reply With Quote
Old 04-29-2013, 03:13 PM   #2
corwin3083
Recipes 
 
Sep 2010
Clifton, NJ
Posts: 236
Liked 11 Times on 9 Posts


Well, 34 views so far, but no responses, so I guess this has turned into an experiment. I'll update with the results once I bottle this beer and make a syrup or two.

 
Reply With Quote
Old 05-01-2013, 01:02 AM   #3
spenghali
Recipes 
 
Jan 2009
Corvallis, OR
Posts: 456
Liked 17 Times on 17 Posts


I would recommend blending it rather than adding flavored syrup. Do you have any other brews sitting around? A gallon of something that sour can go a long way, you might be able to blend it into 4+ gallons of a simple saison to give it a nice sour note.

 
Reply With Quote
Old 05-01-2013, 02:59 AM   #4
ong
Recipes 
 
May 2012
Portland, OR
Posts: 1,241
Liked 223 Times on 180 Posts


Quote:
Originally Posted by corwin3083
Brewed a hopless rosemary ale a while back, and added some Jolly Pumpkin dregs to a gallon of it. Those JP dregs are vicious little bastards, and that gallon is now almost undrinkably sour.

Still, I'm going through a rough financial patch, so I thought I might bottle it anyway, and make some sort of flavored sugar syrup to add, as if it was a Berliner weisse. Don't drink that much, and a gallon will keep me for a week or two.

Question is, what flavor? I have some spare Tettnang, and some sweet gale, but I'm open to any good ideas anyone else might have. Beer's flavor is currently extremely sour with an aftertaste of rosemary. Anyone have any recommendations?
I like rosemary with citrus -- maybe lime or grapefruit zest boiled in a simple syrup.
__________________
Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

 
Reply With Quote
Old 05-01-2013, 12:36 PM   #5
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


I would blend it with another beer as spenghali said
__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
Reply With Quote
Old 05-01-2013, 02:47 PM   #6
corwin3083
Recipes 
 
Sep 2010
Clifton, NJ
Posts: 236
Liked 11 Times on 9 Posts


Blending isn't a bad idea; it's just that all the beers I currently have available are either sours (a berliner weisse and a sour blonde with ECY Bugfarm) or aren't appropriate to use for blending with this sort of sour beer (a belgian APA and a stout with sour cherries which is already sour enough). Plus it's only a gallon.

 
Reply With Quote
Old 05-01-2013, 10:01 PM   #7
spenghali
Recipes 
 
Jan 2009
Corvallis, OR
Posts: 456
Liked 17 Times on 17 Posts


If you have some time you can brew a beer specifically for blending. 1 gallon might be enough. I have this gallon jug that has been souring for over a year that I just tried to blend with. At a 5:1 clean:sour ratio, it was still overpowering the base beer. You won't know until you try. You can experiment with small volumes.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorghum Syrup v Brown Rice Syrup Lcasanova Gluten Free Brewing 19 04-29-2014 05:08 PM
7 weeks in bottle, sour sour sour! 418Brewing Beginners Beer Brewing Forum 11 08-06-2011 04:11 PM
Sour Cherry Syrup jessup Recipes/Ingredients 12 08-17-2010 04:24 PM
Rice Syrup Solids in place of syrup frogguruami Gluten Free Brewing 14 05-06-2010 07:36 PM
Corn Syrup instead of Rice Syrup? Pinck Extract Brewing 4 11-06-2008 01:11 AM


Forum Jump