Advice Wanted on Souring a Bitter

[ophillium]

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.

 

[beergolf]

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.

 

[ophillium]

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

 

[jrfehon]

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.