Sublime8365
Well-Known Member
Not sure if this belongs in the Lambic/Wild forum but this one is much more active so starting here..
So I brewed the following Flanders Red recipe: https://www.homebrewtalk.com/forum/threads/rodenbach-clone.224122/#post-3463464
Brew day hit 1.060, was in primary for about 3 weeks and took it down to 1.011. Transferred to secondary and it currently sits around 1.003 after about 15 months after transferring. The sourness is very very subtle and not to my liking. I took a pH measurement and it's ~4.2. Note: It's been sitting at serving temps for about 4 months so it probably only spent about a year at ambient temp. (this is probably my first mistake and not even really sure why I put it in the fridge). The beer is not carbed.
I've read about adding maltodextrin to sour beers to help along the souring process. Is that recommended? How much should I be adding? (I'm really not worried about the beer getting too sour so if adding incrementally is going to take another year then I'd rather over-shoot on sourness). Should I add another pack of Wyeast 3763? Any help is really appreciated.
So I brewed the following Flanders Red recipe: https://www.homebrewtalk.com/forum/threads/rodenbach-clone.224122/#post-3463464
Brew day hit 1.060, was in primary for about 3 weeks and took it down to 1.011. Transferred to secondary and it currently sits around 1.003 after about 15 months after transferring. The sourness is very very subtle and not to my liking. I took a pH measurement and it's ~4.2. Note: It's been sitting at serving temps for about 4 months so it probably only spent about a year at ambient temp. (this is probably my first mistake and not even really sure why I put it in the fridge). The beer is not carbed.
I've read about adding maltodextrin to sour beers to help along the souring process. Is that recommended? How much should I be adding? (I'm really not worried about the beer getting too sour so if adding incrementally is going to take another year then I'd rather over-shoot on sourness). Should I add another pack of Wyeast 3763? Any help is really appreciated.