ChadChaney
Well-Known Member
Ok, I Love Sours, fell in love last year at GABF with the Russian River goodies and then at a tour of New Belgium, I was able to taste La Folie at 3 different stages, awesome. So I want to brew/create something soon. Before that happens, i would like some advice on my Sasion, posted this question and got no answers in the recipe area, so I am hoping you guys can help. I want to make a Sasion using Pilsner, wheat, oats and a bit of acid malt. Herein lies the question, will the acid malt give me a little tartness/sourness, and if so, how much should I use? I already have the malt, so a sour mash will have to wait till next time. Shooting for about 9lbs of base malt and smaller additions of the cereal grains and fermenting with the WL Sasion DuPont strain.
Next question/issue. I have a second running batch from a Rye IPA, took the 4 lbs of grain and teabagged the daylights out of them and then added a bunch of leftovers to it, some amber and light DME. Added Cascade and some other hops but added 1oz of cascade during the chill, from 150-100, just to see what I would get. Been in carboy for 4 weeks, checked on it today and saw a thin milky film on the top and some un-popped bubbles, popped the top and BAM, SOUR! Any idea what this may be? I can post a pic tomorrow, but wow, smelled almost like candy-fruity-sour. I hope it is a good sour, lol, maybe I can blend it with another beer, say a brown, for something nice, as long as it is a "good/safe" infection. I know this is not a lot of info, but any hints would be greatly appreciated!
Next question/issue. I have a second running batch from a Rye IPA, took the 4 lbs of grain and teabagged the daylights out of them and then added a bunch of leftovers to it, some amber and light DME. Added Cascade and some other hops but added 1oz of cascade during the chill, from 150-100, just to see what I would get. Been in carboy for 4 weeks, checked on it today and saw a thin milky film on the top and some un-popped bubbles, popped the top and BAM, SOUR! Any idea what this may be? I can post a pic tomorrow, but wow, smelled almost like candy-fruity-sour. I hope it is a good sour, lol, maybe I can blend it with another beer, say a brown, for something nice, as long as it is a "good/safe" infection. I know this is not a lot of info, but any hints would be greatly appreciated!