American sour

[ABVIBUSRM]

Let me ask you more experienced sour brewers a question...I would like to brew another sour only have 1 under my belt so far..what do you think about pitching a clean yeast, say 1056 ferment out temp controlled then after about 3-4 weeks pitch in some bugs and let her go a year or 2?..would the clean 1056 let the sour shine thru even more then say a belgian sacch strain? anybody use 1056 or us 05 as the primary yeast for sours before "buggin out"

 

[Qhrumphf]

If you really want the sour to shine, skip the clean yeast and just pitch bugs from the start. That's my take. Using a primary yeast and then bugs is for when want to lessen the sour/bug character into more of a secondary role.

 

[ABVIBUSRM]

If you really want the sour to shine, skip the clean yeast and just pitch bugs from the start. That's my take. Using a primary yeast and then bugs is for when want to lessen the sour/bug character into more of a secondary role.

oh cool thanks for the input.

 

[Jumpman]

bugs and dregs from the start. that's what i do and had great results. just let it sit for a good chunk of time

 

[ABVIBUSRM]

when pitching bugs directly is temp control essential like with regular brews?

 

[finsfan]

when pitching bugs directly is temp control essential like with regular brews?

I dont have a scientific answer for you, but I would assume it should be kept somewhat constant at the beginning of fermentation. I would personally keep it between 65-75 the first couple weeks. Maybe ramp up a little warmer the 2nd week but nothing crazy.

 

[ABVIBUSRM]

I dont have a scientific answer for you, but I would assume it should be kept somewhat constant at the beginning of fermentation. I would personally keep it between 65-75 the first couple weeks. Maybe ramp up a little warmer the 2nd week but nothing crazy.

makes sense