I'm interested in making a pretty intense sour beer (thus the title of this thread). I've brewed a couple of sours, so I'm comfortable working with the bugs, though I don't have a good understanding of them or how to pair flavors with that sourness.
Firstly, what is the max IBUs that I can brew with that won't inhibit the bacteria (btw, I'll be using dregs from Russian River, Jolly Pumpkin, or both)? I've read that sour and hops do not go together, but I was thinking a dry-hopping after some aging could really compliment the sour. I feel like a strong NW dry-hop could compliment the sourness, but I'd like to hear what others think. I'm also thinking some resin-pineyness might be good for the type of intensity I'm looking for - steer me correct if this sounds like a terrible idea flavor-wise - but I'm not sure how to achieve that without inhibiting the bacteria.
Secondly, rye. I know The Bruery makes a rye sour, but I've never had it, and I haven't read any other reports of people doing this. The concept is very intriguing to me, but I can't even begin to imagine how the two flavors would compliment (or not) each other. I'm worried the sour and rye spice might conflict quite a bit. Any thoughts? (btw, I don't necessarily want to brew a hoppy-rye-sour, I'm just determining options)
Finally, what is the best method to get a good amount funk without the sour becoming the completely dominating force. Both my sours were pretty much sour bombs, very hard to discern the funk. Is there a way to get an intense funk and sour without the sour being all that comes through? Would keeping the temp lower help (to give the Brett more of a jump start over the bacteria)?
My plan of action right now is brew a 1.075 OG beer, and mash at like 155F to get a lot of Sacch-unfermentables. I'll then pitch a rehydrated pack of Safale-04 and the dregs from a bottle or two of Russian River and/or Jolly Pumpkin (yay for Bday presents!); I'd prefer not to have to deal with a starter unless it's absolutely recommended. This 'plan' is completely open to change and suggestion, especially in light of answers to the above questions.
Thanks for any advice you may have!
Firstly, what is the max IBUs that I can brew with that won't inhibit the bacteria (btw, I'll be using dregs from Russian River, Jolly Pumpkin, or both)? I've read that sour and hops do not go together, but I was thinking a dry-hopping after some aging could really compliment the sour. I feel like a strong NW dry-hop could compliment the sourness, but I'd like to hear what others think. I'm also thinking some resin-pineyness might be good for the type of intensity I'm looking for - steer me correct if this sounds like a terrible idea flavor-wise - but I'm not sure how to achieve that without inhibiting the bacteria.
Secondly, rye. I know The Bruery makes a rye sour, but I've never had it, and I haven't read any other reports of people doing this. The concept is very intriguing to me, but I can't even begin to imagine how the two flavors would compliment (or not) each other. I'm worried the sour and rye spice might conflict quite a bit. Any thoughts? (btw, I don't necessarily want to brew a hoppy-rye-sour, I'm just determining options)
Finally, what is the best method to get a good amount funk without the sour becoming the completely dominating force. Both my sours were pretty much sour bombs, very hard to discern the funk. Is there a way to get an intense funk and sour without the sour being all that comes through? Would keeping the temp lower help (to give the Brett more of a jump start over the bacteria)?
My plan of action right now is brew a 1.075 OG beer, and mash at like 155F to get a lot of Sacch-unfermentables. I'll then pitch a rehydrated pack of Safale-04 and the dregs from a bottle or two of Russian River and/or Jolly Pumpkin (yay for Bday presents!); I'd prefer not to have to deal with a starter unless it's absolutely recommended. This 'plan' is completely open to change and suggestion, especially in light of answers to the above questions.
Thanks for any advice you may have!