505-Brewer
Well-Known Member
Still perfecting my fast lacto sour beers where a target pH of 3.5-3.7 is either dry hopped, bretted (is that a verb?) or fruited to add additional complexity, tannins, flavors etc. these beers tend to consumed fairly quickly and I say they have for the most part been very successful.
So Ive also accumulated a number of more traditional sour beers now - often using dregs. Many of these are low pH such as 3.0-3.2 and a number are more like pH 2.7-2.8. Very acidic but wonderful complex and each different in their own way. Some are less than a month old (pH 3.0) 9 months old (pH 2.7-3.1) and others going on 3 years (2.8-3.5)
So now I have a source of lambics, sour porters, ambers, reds and even some fruited beers that I want to blend back. I understand blending to achieve a balance. E.g. I wanted to blend a series of lambics but the least sour one is pH 3.3 and the younger ones are sub pH 3.0! I want the blend to be more approachable.
I was thinking of just brewing up some clean beers to blend with (since I have had young beers be super acidic in no time). Maybe similar grain bills. Part of me wants to mash low and get high attenuation to prevent continued souring after blending but part of me wants to blend w some medium bodied beers and then just keg and keep cool when I reach the balance pH I want (since pasteurizing would be a *****) to give the beer more body.
Oh and certainly need to fruit some of these since they are so nice which adds another souring possibility.
Curious to hear what others are doing and the stories they have to tell re: highly acidic beers and blending. Ive seen a number of articles but I guess Im after blending assuming the pH is very sour and needs to be blended back with a clean beer.
I feel like I'm finally at the point where I sort of have a sour beer program going. I realize the possibilities are endless just thought it might be good to have some discussion on the topic. If there's another thread on this I guess I missed it.
Love this forum and all the awesome folks contributing to it.
Cheers
So Ive also accumulated a number of more traditional sour beers now - often using dregs. Many of these are low pH such as 3.0-3.2 and a number are more like pH 2.7-2.8. Very acidic but wonderful complex and each different in their own way. Some are less than a month old (pH 3.0) 9 months old (pH 2.7-3.1) and others going on 3 years (2.8-3.5)
So now I have a source of lambics, sour porters, ambers, reds and even some fruited beers that I want to blend back. I understand blending to achieve a balance. E.g. I wanted to blend a series of lambics but the least sour one is pH 3.3 and the younger ones are sub pH 3.0! I want the blend to be more approachable.
I was thinking of just brewing up some clean beers to blend with (since I have had young beers be super acidic in no time). Maybe similar grain bills. Part of me wants to mash low and get high attenuation to prevent continued souring after blending but part of me wants to blend w some medium bodied beers and then just keg and keep cool when I reach the balance pH I want (since pasteurizing would be a *****) to give the beer more body.
Oh and certainly need to fruit some of these since they are so nice which adds another souring possibility.
Curious to hear what others are doing and the stories they have to tell re: highly acidic beers and blending. Ive seen a number of articles but I guess Im after blending assuming the pH is very sour and needs to be blended back with a clean beer.
I feel like I'm finally at the point where I sort of have a sour beer program going. I realize the possibilities are endless just thought it might be good to have some discussion on the topic. If there's another thread on this I guess I missed it.
Love this forum and all the awesome folks contributing to it.
Cheers