Crispyvelo
Well-Known Member
- Joined
- May 16, 2015
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Over the last year, I started brewing sour beers. The first beer was a brown ale fermented with Roeselare yeast/bug blend and 3 bottle dregs, then aged for 8 months in a glass carboy. The second beer is a blond ale fermented with Bootleg Biology's Funk Weapon 1 and re-pitched WLP530 from Westy Blond trub. A couple months in I added dregs from a Russian River Supplication.
Both beers are bordering on TOO sour...like lemonade puckering sour. I haven't taken a PH reading, but I'll try and do that soon when I borrow a friends reader.
Question - what options do I have? Blending? If I blend with a clean beer, how long should I wait before bottling (the Brett takes times to do its work). How do others keep their beers from getting too tart? Methods?
Thanks!
Chris
Both beers are bordering on TOO sour...like lemonade puckering sour. I haven't taken a PH reading, but I'll try and do that soon when I borrow a friends reader.
Question - what options do I have? Blending? If I blend with a clean beer, how long should I wait before bottling (the Brett takes times to do its work). How do others keep their beers from getting too tart? Methods?
Thanks!
Chris