Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Sour Ale > All-Grain - Spurhund Zunge

Reply
 
Thread Tools
Old 05-25-2010, 01:25 PM   #101
Blauvelt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Nova Scotia
Posts: 36
Default


despite the DMS, this is an excellent beer! I will definitely make it again. thought I will most likely boil it a bit longer.
__________________
I like mushrooms.
Blauvelt is offline  
 
Reply With Quote
Old 05-25-2010, 03:30 PM   #102
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


Mine has been sitting warm in the kegs for quite a while and there's virtually no sourness. I'll try spiking samples with lactic acid and perhaps sour up one keg that way and leave the other two to sit longer.
__________________
______________________________________
beer.
nathan is offline  
 
Reply With Quote
Old 08-02-2010, 05:10 PM   #103
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 192
Liked 3 Times on 3 Posts

Default


I let mine age for 4 months and the sourness was there, but not very pronounced. I added 3 tablespoons of lactic acid and it helped. Still not even close to style though.

Darn good beer though. I think I might like it at this level and not too much more. The white labs lacto seems very weak.
godofcheese is offline  
 
Reply With Quote
Old 08-02-2010, 05:32 PM   #104
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


Okay, so one keg just had a touch of sour after a few months, and it went to a party. I offered some spiked samples to the person who was receiving it and they actually preferred it natural. It was already a great beer at that time.

A few months later and it's starting to sour, so keg #2 is more interesting to drink, but still no pucker.

Keg #3 will sit until our Oktoberfest party and be served there.

I think we need to figure out how to get a much bigger lacto pitch or starter for a reasonable price. No way I will pay half as much in lacto as I do for grain for this beer.
__________________
______________________________________
beer.
nathan is offline  
 
Reply With Quote
Old 09-29-2010, 11:01 PM   #105
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,236
Liked 11 Times on 11 Posts
Likes Given: 18

Default


so for this beer, I decided to pitch wyeast 3191 which is a mix of lacto, brett, and german ale yeast all in one package. How long would you suggest I leave it in primary? I am thinking a month minimum unless I hear otherwise. Is a secondary necessary?

I''m assuming this is a beer I'll have to bottle instead of drinking it off the kegerator. Will it sour my tap lines?
__________________
"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks
steinsato is offline  
 
Reply With Quote
Old 09-30-2010, 04:22 PM   #106
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 192
Liked 3 Times on 3 Posts

Default


That mix has a suggested ferment time of 3 to 6 months. At one month, I would expect not much sourness at all. The brett in it takes a bit to get going.
godofcheese is offline  
 
Reply With Quote
Old 09-30-2010, 04:29 PM   #107
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,236
Liked 11 Times on 11 Posts
Likes Given: 18

Default


I emailed Wyeast yesterday asking about suggested fermentation techniques, this is their reply:

I recommend doing the long term aging in the bottles. If you prime at normal levels, you should have no bottle bombs. The lacto will not cause higher CO2 levels, but the Brettanomyces in the blend will. It will add a higher level of CO2 to the beer, but not to the point where you have exploding bottles.

So I plan on bulk aging in the primary for a month, then bottling with priming sugar, then letting it age for 3-6 more months. Hopefully it will continue to sour in the bottles.
__________________
"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks
steinsato is offline  
 
Reply With Quote
Old 09-30-2010, 04:32 PM   #108
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 192
Liked 3 Times on 3 Posts

Default


Might be interesting. Each bottle will probably be a bit different.
godofcheese is offline  
 
Reply With Quote
Old 09-30-2010, 04:37 PM   #109
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,236
Liked 11 Times on 11 Posts
Likes Given: 18

Default


How has everyone else aged their beer with 3191? Are you guys leaving it in primary for 3-6 months or do you rack it to secondary for the long haul, or do you just age it in bottles?
__________________
"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks
steinsato is offline  
 
Reply With Quote
Old 09-30-2010, 04:38 PM   #110
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 192
Liked 3 Times on 3 Posts

Default


Mine is just sitting in the primary for 6 months.
godofcheese is offline  
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS