Drunk Owl Mango

[bsawlsville]

Thanks! This has changed my boil procedure!

 

[krebs119]

Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....

 

[niquejim]

I'm thinking of using saison once to see, and Orval adds brett at bottling so the funk is there

 

[inflictor-of-grimness]

Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....

No, Orval isn't sour. It only contains brettanomyces, which will give a slight tartness at best.

 

[WAORGANY]

I think I am going to try this as my first sour or a similar variation...love mangos as well as sour beers the worst part will be the wait! Thanks for sharing....will post my brew and results once I brew.

 

[niquejim]

I finally did this the way I originally intended...BIG

The brewhouse eff. was 82%
Batch 9.5 gallons
Boil 13 gallons
10 lbs Pilsner
8 lbs 2-row
4 lbs Sugar

.75 oz Northern Brewer(10.6aau) @60
.5 each Saaz and Strian Goldings @ 20 and 10
pitched directly onto WLP 650
7-10 days primary
added 2lbs mango per gallon(should take the gravity up to 1.091)(you can use less if you cook the mango first, I've since learned)
Wait until gravity settles, usually near 1.000, crash, bottle and age a few months
This is GREAT at 4 months and does not taste like 12%

 

[niquejim]

The local craft brewery asked if they could try this

 

[timos]

This sounds really interesting. Thank you for sharing, I may give this a go in the Fall but with some Love Child No.4 cultures.

 

[chapusin]

Any idea what happens if you use roeselare yeast and exclude the orval?

 

[CelticSmoke]

Not to restart a mega old thread, but I've been sitting on this one for a while. I brewed it about 2 years ago, and before I got to the mango-ing step, I ran out of money, so I've been on a bit of a hiatus. I'm back in the green now, so brewing can happen again. Heres my question. After 2 years in the fermenter, I added oak about 6 months ago. Did I let this sit for too long in the carboy? Or did I accidentally create the most magical base for a lambic ever? I'm really excited to add mango to a beer, so I'm hoping its the second one...

 

[niquejim]

Try it before you add the mangos, but if it tastes good go for it

 

[CelticSmoke]

Tried it tonight, its super, super sour. Measured gravity at 1.030. Is this too high for me to add any fruit? I racked it into another carboy to get it off the yeast cake. Any suggestions? Should I pitch another pack of yeast? If so, what kind?

 

[klowneyy]

You said its super super sour. Be aware that adding fruit to the beer is only going to make it more sour. Gravity shouldn't matter about adding fruit to carboy. More importantly how long has it been fermenting away? Also for your adding more yeast to secondary question what yeast did you use in primary?

 

[CelticSmoke]

It's been in a fermenter for 2 years. Airlock may have run down a couple times but never completely empty. I believe when I made it I pitched the roselare blend. I added oak about 6 months ago. I can't recall what the original gravity was, I've since gotten a new computer and the data was lost. I believe it was in the high 1.040s.

 

[klowneyy]

Wait you said its been fermenting for 2 years and you think o.g. was around 1.040? 2 years later I think it should be dryer/lower than 1.030. The yeast might have stalled.

 

[klowneyy]

I'd add more yeast to the carboy. Maybe try and make sure to get a culture that is more p.h. tallorent

 

[CelticSmoke]

I THINK it was...the current batch I have entered in beersmith says I had a reading of 1.104, which I don't think is correct at all. I guess it's a lesson in using the cloud. Is there any particular yeast you would suggest? This was my first sour, so I'm not super familiar with bugs. Or could it just be any yeast because it's already infected?

 

[klowneyy]

I'd use a saison or ask your local home brewing supply store what he recommends for a more p.h. tallorent yeast. I would also buy a favorite sour beer of yours make sure its not pasteurize and drink all but about an half a inch left and shake and pour into secondary.

 

[CelticSmoke]

Today was a good day! I recovered my old notes! The measured OG was 1.053, and has dregs added from Renee Cuvee and Monks Cafe Flemish Sour. Still think I need more yeast. Will Saison yes=ast combat the sour at all?

 

[klowneyy]

No it will not fight the yeast it will only add more complexity to the beer. I'd talk to your local brewers store and get more than just my input always good to get all much as you can. If it was me I'd pitch more yeast into. Hops will fight the sourness but not the yeast