Firsr sour attempt

[bigplunkett]

So ive been brewing 3 years now and keep putting off making sours but im tierd of waiting. Fistly will 3bottles worth of dregs be enough? I have 2 bottles rrbc one consicration on supplification. The other is bruery terreux rueze.

I was thinking of going a blond then racking half onto blackberries.

8# 2row
2# vienna
1# flacked barley
Mash 156*
5 ibu of sazz
Boil 30min

I was gonna only pitch 1/2 viel of wlp002 along with the dregs.

Or should i make a starter with the dregs

 

[bigplunkett]

Any imput would be great. If the dregs arnt enough i will use imperal organic sour batch.

 

[bigplunkett]

Will 2 deegs be enough

 

[LakesideBrewing]

You could absolutely to this, and chances are, you'll end up with a very mild sour in about 12-18 months.

I wouldn't use wl002 as a primary yeast, I think it will rip through that wort before your dregs take hold. I almost always do my primary with Roesalare or Belgian Lambic yeast. I like that they already have a mix of cultures with a fighting chance in take hold and grow. If I do a clean primary, like for my soleras, I use the Belgain Saison yeast. It's notorious for stuck fermentation and brett does some great things when combined with that yeast. I hope this helps!

-Mike

 

[estricklin]

Whenever I've done sours I always bought a starter culture from Wyeast or White Labs.

I can't say how your beer will turn out but it may take a while to sour. I personally think the 002 will leave enough food around for the bugs. Only way to know is to try!

Good luck!

 

[bigplunkett]

My thoughts were it would leave enough maby ill just go with sour patch

 

[andrewmaixner]

http://www.milkthefunk.com/wiki/FAQ

MTF is the leading edge of homebrew level (and some pros also) experimental (in the sense of science) sour/brett beer making .

 

[isomerization]

Mash high (like 158+), co pitch your Brett/bugs with yeast and let it ride. Stable gravity over a month will tell you it's done. This way the primary yeast (e.g. 002) will crap out around 1.020 and the Brett/bugs eat the rest.

I'd recommend a commercial blend as well along with the dregs (added as early as possible).

 

[bigplunkett]

The blend i was looking at has sacc 2 brett lacto p. and pedio. If i use that ill skip the 002. Its a belgian yeast i believe. At what point should i add the black berrys? I was gonna mash 156 but i can do 58

 

[sweetcell]

i think 3 bottle of dregs would work, it would take longer tho. pitch rate of brett isn't particularly important, it really comes down to lacto being unlikely to take off in an alcoholic and low-sugar enviro, so your souring will come mostly from pedio - which takes longer.

if contaminating your primary gear isn't a concern, i would pitch the dregs in primary with the 002.

The blend i was looking at has sacc 2 brett lacto p. and pedio. If i use that ill skip the 002. Its a belgian yeast i believe.

using the sour patch mix is another great idea. i would still pitch the dregs in primary, if you can.

At what point should i add the black berrys?

i prefer to add fruit at the very end. so age 6 or 12 or however long you want/the beer need, and when you think it's done then rack on to fruit. leave there for 4-8 weeks, then package.

was gonna mash 156 but i can do 58

given today's malts, i doubt that 2*F is going to make much of a difference...