kevinlassen
chefkevshomebrew
so im not a big fan of sour, however, my wife and friends are
i want to make a sour-ish ipa
any tips?
i want to make a sour-ish ipa
any tips?
I plan on making one soon myself not so much an IPA but a hoppy sour. I say not an IPA since I don't plan on using much bittering hops if at all. I don't think bitter and sour would mix and the bitterness would take away from the sour. I plan to just dry hop to get the hoppy aroma and flavor at the end. As far as grain bill I've heard any basic recipe works well. How are you planning on souring?
what about adding salt to the boil? i read that was a common thing in some recipes
i was thinking of adding salt to the end of the boil.. does this sound like it would work.. i seen it in a few online recipes
I see this is in the beginners forum. This seems like an advanced beer. Are you really ready for this? Any plastic equipment used in a sour, afaik, should no longer be used for ordinary brews, only more sours. It could get costly.
If you kettle sour, the only thing that comes into contact with the "infected" wort is your kettle/lid.
After you reach your desired sour level (which usually takes days) you resume the boil and add hops as normal, which essentially sterilizes your kettle so you don't have to worry about contamination.
It could be done but there is still bottling. Siphon, tubing, bucket? Or kegging. Anything plastic use in the transfers will be soured.
Huh? Remember when it was boiled and that killed off the lacto? Sour wort doesn't infect anything, souring microbes do.
Zombie lacto?
what about adding salt to the boil? i read that was a common thing in some recipes
Oops didn't think about that....
Since lactobacilus is very sensitive to isomerized alpha acids (as low as 5 IBU), you will not be able to brew a traditionally soured beer. I would go with the kettle souring method. Create your wort with no hops, boil it for a few min for sanitation, and then chill to about 75 - 90F. Once chilled, introduce a culture of pure lactobacillus and tightly seal the kettle and allow to sit for 1-3 days. During this time, the lactobacillus will rapidly sour the wort. Once soured, bring back to a boil to kill the lacto and then add your hops as you normally would over the length of your boil. Ferment as usual.
Thank you everyone for the info and opinions.
Upon further review, I will not be making a sour.
I'm very comfortable with brewing beer but I'm not comfortable with what all has to go into make the sour.. high temp ferment.. souring bacteria.. not being able to use my plastic again etc.
I will look into a gose because that looks to be easier.
Not to mention that im not a fan of sour/gose/tart beer I'm not going to invest all the time into something that I will probably not have more than 2 beers from a 5 gallon keg.
But, never say never. I will remember this thread and share it my brewbrother and he will probably make one for himself.
Thanks guys. Much appreciated.
If anyone has a good gose recipe that can be shared I'll gladly take a look.
Thanks again
-Kevin
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