Adding sour/tart finish to wheat - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Adding sour/tart finish to wheat

Thread Tools
Old 04-21-2014, 12:11 AM   #11
Jan 2014
Kennett Square, Pennsylvania
Posts: 59
Liked 5 Times on 5 Posts

Originally Posted by pdxal View Post
You mean flush it with CO2? Oxygen is what allows pediococcus to ferment a sour mash greater than lactobacillus and cause the rotten smell of butyric acid.
I've done many a sour mash, and just covered the pot or put plastic wrap n the surface to make an anaerobic environment with good results.
Really no skill involved, just some wort, handful of raw grain, and a little time with a warm temperature...
Sorry, you're right, CO2. Before I had the ability to flush with CO2 I had a few berliners come out fine and then one that was pure baby diaper. Nothing changed in my process between the first two and the third one, which was to transfer to the boil kettle, add the grain, and let it sit at around 100f for a few days until I was happy with the level of tartness. It made me a little uncomfortable brewing them until I started kegging. Haven't had that problem since.

Reply With Quote
Old 04-21-2014, 05:27 AM   #12
butterpants's Avatar
Apr 2013
, Colorado
Posts: 1,150
Liked 125 Times on 104 Posts

I've added a measured amount (1-5ml) to each bottle of 88% lactic acid at packaging when I thought the beer needed a punch... or I was just screwing around. Use a pipette

Reply With Quote
Old 04-21-2014, 04:31 PM   #13
Apr 2014
Apollo Beach, FL
Posts: 37
Liked 2 Times on 2 Posts

Wow, thanks everyone. This thread really took off and there are some great thoughts/tips offered.

Something I didn't know about passionfruit is that it's quite sour on its own, so what I've decided to do is try this variety a few times, trying a new variation each time. Batch 1 I'm going with lime juice/passionfruit at 0 min, and then adding again once fermentation is complete.

If that doesn't add a decent punch (I suspect it won't), I'm going to experiment with sour mash and 88% Lactic Acid to learn more about those methods. At worst, I get some experience that I can use when experimenting in the future.

I bought some Goya Passionfruit pulp from the grocery's freezer section and took a taste. Boy is it tart!

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tart finish jjsemperfi Beginners Beer Brewing Forum 14 03-28-2014 01:36 AM
Where to get tart/sour cherries? HarvInSTL Recipes/Ingredients 10 09-28-2013 11:55 AM
cream ale going tart/sour with age? domdom General Beer Discussion 7 08-05-2013 12:10 PM
Metallic/tart Finish on a brew... andrewhicks237 Beginners Beer Brewing Forum 2 08-31-2012 05:37 PM
Sour, tart taste PhoenixCoyote Cider Forum 1 06-18-2006 09:23 PM

Forum Jump