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  1. W

    What's everyone use?

    That's what I use for kettle/mash/etc. souring too.
  2. W

    what to do/brew with Gueuze dregs?

    Lactic Acid Bacteria (aka LAB) are very hardy and, if the beer isn't pasteurized, they can survive for years and years. Saccharomyces (i.e. "brewer's yeast" or "baker's yeast" depending on the context) is not nearly as viable. Even if some had survived, there is no way that it would be capable...
  3. W

    what to do/brew with Gueuze dregs?

    You'll definitely want very strict temperature control for the portion of the gravity fermented by Saccharomyces. So, usually at the very least, you'll want to control the temperatures quite steadily for the first 2-4 weeks. Once the Saccharomyces is done and the bacteria (mainly Lactobacillus...
  4. W

    First Sour Beer Attempt Advice Needed

    You could use kettle souring, mash souring, or sour worting to make a "cherry Berliner Weisse" or a "cherry Gose," but a "cherry lambic" / "Kriek" is impossible with that kind of a method. The main reason is the complexity, but it also boils down to lambics being not simply made from...
  5. W

    Greatest Sour EVAR?!

    They had one beer by Cantillon that just said "Zwanze" on it. I didn't order that one because I overheard someone either saying that it was already gone or that it was almost gone. I don't remember, but I was more interested in some of the other Cantillons. So, the Cantillon they had on tap at...
  6. W

    Greatest Sour EVAR?!

    So I went to Russian River yesterday and it was Zwanze Day, so I almost ended up drinking more beer from Cantillon than I did beer from Russian River (though I did have Supplication, Framboise for a Cure, and Pliny the Elder, all of which I had enjoyed before and all of which rule). So I had...
  7. W

    Sweetening my "lambic"

    Some strains of Brett can ferment Glycerol (aka Glycerin), so it would depend on which strain of Brett you're using.
  8. W

    Very thin? ...Report on a Flanders Red

    Yeah, but that's not really a sour beer. It's a Belgian strong pale ale that has some Brett in it as a complementary characteristic (hence the "wild" part of the name). I don't think it tastes particularly sour or funky personally. And you are totally right about the massive head. I wouldn't be...
  9. W

    Very thin? ...Report on a Flanders Red

    This. Sour beers in general don't have much body. The most famous style of sour beer, lambics, have the least body of them all, oftentimes ending with a final gravity around 1.001. In fact, gueuze (blend of aged and young lambic) is usually no higher than 1.001. So, yeah, I do think that...
  10. W

    Can I salvage a normal brew that's gone sour?

    So, there's no pellicle (biofilm) and no specific off flavor? (Green apples is not an off flavor I've ever heard associated with sour beers) Personally I'd wait longer to see if the flavor changes. If it is infected and you can't tie up the equipment for months, then you should dump it. I'm...
  11. W

    Risk of oxidation?

    My clean beer bottling bucket and bottling wand fit together perfectly. At a brief glance, the new ones I got look just like the ones I use for clear beer, but when you actually try to use them, you find that's not the case at all. I wouldn't try to stick anything "inside" the nozzle because...
  12. W

    Risk of oxidation?

    So today I bottled my sour beer. I bought a new bottling bucket, auto-siphon, bottling wand, and so on. I found out right when I tried to attach the bottling wand that, although the bottling bucket and bottling wand looked about the same as the other ones I'd been using, they were different...
  13. W

    Pellicle Photo Collection

    That bright green-blue looks like something out of a sci-fi movie. :/
  14. W

    How to use Brett???

    Except that I don't think beers dried out via brett taste particularly tart or sour. 100% brett-fermented beers generally attenuate just like 100% sacch fermented beers. In fact, 100% brett-fermented beers oftentimes finish between 1.010 and 1.013, whereas a beer fermented with sacch that had...
  15. W

    How to use Brett???

    Personally, I feel that brett added after primary fermentation by sacch does not add any sourness/tartness. It primarily just adds "funk." I think of Orval of a great example of a beer fermented with sacch then further attenuated with Brett. There is very little tartness at all. On the other...
  16. W

    Bottling "Early"

    That's not really a possibility. The gravity was at 1.004 two months ago, and now it's at 1.003. That's roughly 2 CO2 volumes in 60 days (probably less since I think it had actually been at 1.004 for a while when I checked it two months ago). At 1.003, depending on how vicious the Brett strains...
  17. W

    Bottling "Early"

    Hm, it is true that at this point very, very, very little CO2 is being produced. I guess my only worry with that is the carboy being knocked on its side and beer getting all over the truck bed, but I guess I could just try to make sure that it doesn't happen. But thanks. That's something I...
  18. W

    Bottling "Early"

    Well... I think I can wait another 3-4 weeks before bottling (I'm moving in mid-October). If I check the gravity then and it's the same as the last time I checked it, then I'll be a bit more confident about it. If it isn't the same gravity, I'll either get some thicker bottles or maybe even pick...
  19. W

    Affordable Sours

    The only sours I know of that are under $10 are either some of the small bottle sizes of popular sweetened Belgian lambics such as Lindemans. Oftentimes they have krieks, framboise, etc. lambics for about $6 or $7 a bottle. For American sours, the only breweries I know that do ones typically...
  20. W

    Bottling "Early"

    Not at the moment, I'm planning on getting into kegging after the move, but I haven't yet specifically because of the move. That definitely would be a pretty easy way to move the beer, though.
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