Advice Wanted on Souring a Bitter

I brewed a batch of yeoman special bitter a few weeks back and have lately (read: tonight) been thinking about souring it up a bit, just to keep things interesting.

Here are a few complicating thoughts in no particular order:

- The batch has just finished in primary, ready for secondary.

- OG came in at 1.050, whereas the target was 1.040. I BIAB, mashed at 152F, and then squeezed the **** out of the bag for no real reason, which is why I missed my target.

- It's a 5.5 gal batch with 1.5oz bittering hops, and another 1.5oz added at flameout. I recognize the desired aromas would be lost if I went this (souring) route; I'll compensate later with a heavy dry-hopping before bottling. I suppose the real question is whether this hopping will interfere with the brett's ability to procreate succesfully with itself.

- I intend to harvest the brett strain from a Bellwoods bottle (Barn Owl - so so good). My intention is to let it sit for 8 months or so.

I think this is a good idea because why not. There is perhaps an argument to be made for brewing a new batch without bittering hops of any sort. Any thoughts on any of this are welcome, because beer.

 

That will work. I often add brett to brews ( mostly saisons) after fermentation is complete. You can just add the dregs from a couple of bottles and it will work. I often add Orval dregs. Let it sit for a few months and you are good.

Hops will not bother the brett. It is lacto that is inhibited by hops. Also brett does not sour, but add a nice flavor to the brews.

Go for it.

 

Touche on the lactic - but what about acetic acid? Is it solely lactobacillus that makes a 'sour' ?

At any rate, thanks for sharing the confidence

 

Lactobacillus and pediocaccus are the two lactic acid producing bacteria found in sour beer. Acetobacter creates acetic acid (vinegar). In small doses it works with some styles of sour beer.