So I've been working with a new local brewery here to do a collaboration recipe. They want to do a sour after seeing how they are quickly becoming more popular and have tried several of mine. The thing is, I dont think they realize exactly what it takes to make one in terms of time needed in the fermentor (where they could be churning out 5+ batches) and sanitary practices (which ill just leave up to them).
I have a sour blend ive been propagating which is a mixture of various bottle dregs from some of my favorite breweries and it seems to be unusually potent. The last sour I made, I did a starter of my blend to pitch into a secondary. The starter was 10 days old and was already more sour than most sour beers Ive tried. All of the sours ive made ive bottled in under 3 months, which doesnt seem to be recommended. Although they continue to develop in the bottle, they are already very sour at bottling
The recipe I designed for them will be using WLP585 Saison III (which is incredibly bright and tart just by itself) along with an equal pitch of my sour blend. I want to use a large portion (like wit levels) of flaked wheat to combat the expected thin body from high attenuation. Its a small 10gal test batch so I told them I can supply the yeast pitch.
My plan is to make my sour starter 2 weeks or more in advance so it already has a low pH which will hopefully get everything rolling quicker. I told them I think I could get them a sour in under 2 months. Think it'll work?
I have a sour blend ive been propagating which is a mixture of various bottle dregs from some of my favorite breweries and it seems to be unusually potent. The last sour I made, I did a starter of my blend to pitch into a secondary. The starter was 10 days old and was already more sour than most sour beers Ive tried. All of the sours ive made ive bottled in under 3 months, which doesnt seem to be recommended. Although they continue to develop in the bottle, they are already very sour at bottling
The recipe I designed for them will be using WLP585 Saison III (which is incredibly bright and tart just by itself) along with an equal pitch of my sour blend. I want to use a large portion (like wit levels) of flaked wheat to combat the expected thin body from high attenuation. Its a small 10gal test batch so I told them I can supply the yeast pitch.
My plan is to make my sour starter 2 weeks or more in advance so it already has a low pH which will hopefully get everything rolling quicker. I told them I think I could get them a sour in under 2 months. Think it'll work?