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No. That acetic character will only present if the Brett is in contact with o2. I had a post about a Flanders red that was too acetic a while back. I dumped new wort on the cake and fixed my o2 leaking issue and it made a delicious sour ipa type thing.

I don’t think you need to worry. If I understand what you’re saying, you may have added a little byproduct from spoilage critters but not the critters themselves so what’s there is all that is going to be there (minus maybe a little from Lacto?). Does it smell like vomit now? The threshold for...

Plan on 1.003 give or take. And even at that, it has a decent mouth feel for a sour.

This is a great question but I’ll bet that not many of us have a lot of info for you due to the working timeframe for pedio and the common practice of adding bottle dregs. I have had some beers stay ropey for a long time and others may have never been ropey (or I missed it). I can’t say for sure...

I agree with everything except: I agree diversity of bacteria will not likely impact flavor however, if you are planning a long-term sour program such as continual reuse of yeast cakes or soleras then there may be a benefit. Every brewery and brewer are a little different thus the environment...

It will be just fine to use dregs from fruited sour. As for why add the extra Dregs/Brett...commercial sours are sometimes products of open fermentation so there will be yeasts and bugs other than Sacc, Brett, and Pedio. Different strains of Brett also use different compounds and create...

Souring with Lactobacillus and pedio actually yields flavor (often lemony) while adding lactic acid has no flavor in low amounts or an artificial (metallic) flavor in high amounts. I am not as opposed to adding acid as some folks. You also have the options of tartaric acid, malic acid, and...

If the sacc strains in your bottle dregs were really hurting (dead), it will take about a week to see good fermentation from Brett.

Of all the commercial mixed fermenters, sour batch kidz is my favorite for 1st gen use with nothing else added. I would always suggest upping the diversity with other cultures, cakes, and bottle dregs. Nice notes/post. Keep us updated!

You’re right. My numbers were wort not beer. Fast pitch is a commercial canned starter wort sold by Northern Brewer.

It’s just what he wants to try. The best way to make a sour is probably to make a sour but if he wants to try this, why not? This experiment could make an approachable (for sour newbies) sour that compliments the fruit. It might also turn into a dumper or something in between. My money would be...

You could also or alternatively bump up the acidity with a mix of lactic acid and tartaric acid (give a wine vibe) or lactic acid and citric acid (for a sangria vibe) if you’re afraid of acid additions tasting one-sided and artificial. Or find some very acidic fruit like a lot of commercial...

Go for it! Combine your fast pitch and mixed berries and maybe some table sugar to make a 1 gallon “batch.” Pitch Lacto and pure Brett(if you have access) and keep it warm for a week. This should make it puckeringly sour and the Brett takes about a week to start fermenting so it should be ready...

This step mash would be for when I’m co-souring with mixed cultures of Lacto/pedio/Brett/sacc/others. The head retention on my old pre-sours and my post-sours is terrible too. All my clean beers have good/appropriate head retention. Hops of most of my sours are right around 5ibu. What...

This is coming from the fast souring thread. https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/ How do you make a sour with head retention? The answer from the fast souring thread is that step mashing plays an important role. I would think that a step at about...

I bet your oak is pretty spot on regardless of the comments. It should really be a filler in the style that is missed when not present but never in your face. As for the malt, I would replace the 2row with Vienna and make sure you have 2-3 different crystal malts totaling about 15% (like...

Nothing really lacking in my sours (Considering my whole sour program). My beers score well in competitions and I have won a few awards ... it’s just a nice ego check to know that an accident scores better than the sours that I plan for, nurture, and dream about...lol. My Berliner is my best...

Does anyone have any good accidental sour stories??? This idea started here https://www.homebrewtalk.com/forum/threads/acid-and-ibus.670546/ But I didn’t want to hijack the thread.

Does the clean version still have a bitter bite? Any chance the hops were old? What was oxygen like for the sour version? Does the tartness come across as lactic acid (creamy) or acetic acid (sharp)? Just looking for additional info. I have a buddy that has won 3 first place, a second place...

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