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Old 05-09-2013, 10:49 AM   #1
Jnco_hippie
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Our chimay looked to be infected, so we went ahead and soured it with WLP belgian sour mix.

Is low abv an issue? This batch has been an issue since we started it. First we missed our numbers, coming in at 1.045 instead of 1.058 and now we had to sour it to try to salvage it after a film formed ontop in the secondary.

Does abv matter in sour? We were planning to let it set until next may.
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Old 05-09-2013, 05:17 PM   #2
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There are some great low ABV sour beers, you'll probably end up close to 5% alcohol anyway, pretty standard. Smart tossing some known microbes in there.

Good luck!
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Old 05-09-2013, 06:39 PM   #3
spenghali
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That's some quality funk porn

 
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Old 05-09-2013, 11:51 PM   #4
smokinghole
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That alcohol level is ideal if you ask me. I've been making more and more low abv sours. My most recent is hopefully going to be closer to 4.5% when its done.
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Old 05-10-2013, 01:02 AM   #5
Jnco_hippie
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We are excited about this one. We had planned to do our first sour in the coming months, but this one made the choice for us. I dont think we could have had a better beer to have this happen to.

I cant belive we have to wait a year now to find out whether or not we got lucky.

Does a watched carboy brew any faster?...

 
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Old 05-12-2013, 03:25 PM   #6
tugbucket
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Quote:
Originally Posted by Jnco_hippie View Post

I cant belive we have to wait a year now to find out whether or not we got lucky.

Does a watched carboy brew any faster?...
Lol, that's why I now have 3 glass carboys with sours running

 
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Old 05-13-2013, 08:12 PM   #7
reed1911
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Quote:
Does a watched carboy brew any faster?...
Only to the same extent that the pot boils faster.

 
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Old 05-14-2013, 04:00 AM   #8
spenghali
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A watched pot always boils, it happens once a week at my house.

 
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Old 05-14-2013, 05:17 AM   #9
Jnco_hippie
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Do i need to raise the temp on this sour batch?

We usually ferment at 70ish on all our ales. will this need higher temp?

 
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Old 05-14-2013, 02:48 PM   #10
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Quote:
Originally Posted by Jnco_hippie View Post
Do i need to raise the temp on this sour batch?

We usually ferment at 70ish on all our ales. will this need higher temp?
Nope, if anything most commercial brewers temp control in the 60s. Although I think up into the mid/high 70s is fine (especially if you aren't in a barrel).
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