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How are you “souring?” Granted it’s not nearly a full sour, but could use lacto, kettle sour, etc?

I have been brewing for almost 7 years with 80+ 5-10 gal batches done but due to a lot of things happening in 2018-2019 I had to sell essentially all my home brewing equipment. I previously had the usual cooler, keggle, propane burner set up, but now for many reasons as I’m getting ready to get...

I accidentally bought double the grain for this beer. Does anyone think if did half of it with a saison yeast it would be good? I have a few sour blends/cultures so could do 10 gallons of sour stuff, but was hoping to get something with a little faster turnaround.

Why not measure the pH at like 18, 24, and 36 hours. Once you get your desired pH, either boil then or if you don't have time at that exact moment, and some hops to buy you some time until you can boil

Great post, thanks for all that inside information! Love hearing the behind the scenes stuff Next time we walk over I'll see if you're there, thanks for offering to show us around!

You don't have to boil again post-lacto souring. If you want something really sour, just do the lacto for 2-3 days then pitch your Sacc/Brett +/- pedio and let it ride

What's your go to Trappist yeast?

Biggest issue is the cost of using a diff yeast for every beee. By sticking with a few they can repitch, save, etc

Most of my question was regarding if I should add maltodextrin considering the gravity right now is only 1001. Not a lot for the brett and bacteria to work with, but then again, they dont need a whole lot

Ok thanks for the advice. I'll check back in a couple/few months and update

I have a 2 month old golden sour, brewed 12/19/16 OG= 1.050, fermented with WY3711 (I know, not the best choice, but it's all I had), and pitched some lacto p capsules (IBU = 2). Gravity at transfer to secondary was 1.005 and pH 3.87 on 1/4/17 where I added TYB Brussels Blend. I checked on it...

Some people have mentioned that co-pitching the sacc and brett at the same time may help the brett be more expressive because there's more for them to munch on when pitched early like that

The pH wouldnt be stratified in a bucket like that either. Additionally, a bottling bucket isnt likely to be the best choice for long-term aging due to the risk of oxygen ingress

IMO I'd choose something more "aggressive" than Roselare. I have a TYB Melange pLambic that I just took a sample of after 1 month that went from 1046-1006, and the pH is down to 3.4 and is tasting good already. I've never used Roselare, but seems like most people don't have good success early on...

The place is awesome! They did such a good job inside and all the staff that I talked to were super nice. Can't wait to start trying some of their sour and funky brews coming up

I've read some people say that sacc in acidic environments won't produce a normal amount of phenols and/or esters compared to a standard pH wort. So starting the sacc first to get some of the desired character then adding acidic wort (or blend in acidic beer) later may result in a diff flavor...

Yeah, they announced today is the day. Not sure what time exactly, but I'll be there!

Like mentioned above, SourBeerBlog says 3-6 months for some of his sours, but I would be that is without fruit. Fruiting will likely add 1-3 months to the process depending on what/how you're adding to your beer

I just tried this a couple of weeks ago with a saison/brett beer. I pulled 2 gallons to kettle sour and the pH got down to 3.57 (I think the reading is skewed higher b/c I had CaCO3 in the starter that was therefore in the keg I was souring in, so when I pulled samples from the bottom Im...

Thanks for the update :mug: