seraphorist
Member
i have been a home brewer for a couple of years and have yet to brew a straight forward simple brew. i figure if i wanted that i would just buy it from the store. i am super into experimental brewing just to see what happens mainly. that being said here is something i tried and some questions about it.
ten days ago i decided to see if i could make a sour beer in the time it takes to make a normal beer. my process was to steep my grain then just turn off the burner. i let that sit open on the stove (room temp) for three days before i brought it back up to a boil and finished it out like you would any other beer. my (extract) recipe was:
2 lb acidulated malt (to start out sour)
1/2 lb buiscut
1/4 lb munich dark
1/8 lb cara aroma
3 lb Pilsen lt. DME
2 lb org white sugar (to make it a bit drier)
2oz bramling cross hop (roasted a bit)
1 irish moss tablet
whitelabs sake yeast (because it sounded fun)
it got good and frothy in that three day period of open wild fermentation. my boil was 60 minutes, which i feel was long enough to kill off any of that crap that got in it, but the sourness would remain. i don't know i just make stuff up, but it usually works out for the best. now, today, i just transferred it into secondary and it is wonderfully sour tasting, but on top of that it smells like the stinkiest dumpster in the summer time. i really hope that that subsides over time, from other forums i have read it seems like a possibility. what do you all think? this could be a great new process with some practice and tweaking. also, it is the cloudiest beer i have ever seen.
ten days ago i decided to see if i could make a sour beer in the time it takes to make a normal beer. my process was to steep my grain then just turn off the burner. i let that sit open on the stove (room temp) for three days before i brought it back up to a boil and finished it out like you would any other beer. my (extract) recipe was:
2 lb acidulated malt (to start out sour)
1/2 lb buiscut
1/4 lb munich dark
1/8 lb cara aroma
3 lb Pilsen lt. DME
2 lb org white sugar (to make it a bit drier)
2oz bramling cross hop (roasted a bit)
1 irish moss tablet
whitelabs sake yeast (because it sounded fun)
it got good and frothy in that three day period of open wild fermentation. my boil was 60 minutes, which i feel was long enough to kill off any of that crap that got in it, but the sourness would remain. i don't know i just make stuff up, but it usually works out for the best. now, today, i just transferred it into secondary and it is wonderfully sour tasting, but on top of that it smells like the stinkiest dumpster in the summer time. i really hope that that subsides over time, from other forums i have read it seems like a possibility. what do you all think? this could be a great new process with some practice and tweaking. also, it is the cloudiest beer i have ever seen.