Hi everybody,
I wonder if you could explain or provide some pointers on this.
I usually brew my sours by getting all the bugs in primary, saccharo, brett and lacto and, after a while, dividing the batch in small carboys adding different flavouring ingredients (fruits, teas, etc.).
What I have noticed is that all beers developed moderate to high levels of acidity as expected, however some of the beers developed the funk I am after while others may not develop the funk at all, even after prolonged ageing (e.g. 2y).
I imagine that either there are precursors to the “funk” or inhibitors, but I have not managed to find information precisely telling me what “funk” is, so I can give it a helping hand.
I know it is probably a complex interaction involving esters, etc. but I would really like to understand how the ingredients I am adding may influence the development of funk, explaining the variations I get from the same batch.
For info, I am not dry hopping the beers and I usually add a bit of honey when moving the carboys, especially if the flavouring ingredient contains little or no sugar.
Note that I am using M. Tonsmeire’s book as reference (I admit I have not used the forum much lately).
Thanks,
Pedro.
I wonder if you could explain or provide some pointers on this.
I usually brew my sours by getting all the bugs in primary, saccharo, brett and lacto and, after a while, dividing the batch in small carboys adding different flavouring ingredients (fruits, teas, etc.).
What I have noticed is that all beers developed moderate to high levels of acidity as expected, however some of the beers developed the funk I am after while others may not develop the funk at all, even after prolonged ageing (e.g. 2y).
I imagine that either there are precursors to the “funk” or inhibitors, but I have not managed to find information precisely telling me what “funk” is, so I can give it a helping hand.
I know it is probably a complex interaction involving esters, etc. but I would really like to understand how the ingredients I am adding may influence the development of funk, explaining the variations I get from the same batch.
For info, I am not dry hopping the beers and I usually add a bit of honey when moving the carboys, especially if the flavouring ingredient contains little or no sugar.
Note that I am using M. Tonsmeire’s book as reference (I admit I have not used the forum much lately).
Thanks,
Pedro.