Casperbrewer
New Member
- Joined
- Aug 7, 2020
- Messages
- 2
- Reaction score
- 8
I've made that with us05 or s- 04 a long time ago.SMASH Vienna Lager (with Northern Brewer & Bohemian Lager yeast). Very tasty and refreshing.....
View attachment 765685
And somewhat less simple, poor man's pseudo-lambic: Hoi Polloimbic
45% Pale ale malt, 45% raw wheat, 10% sugar, Styrian Golding + Strisselspalt to 10 IBUs.
1-month primary with PhillySour (1g/L)
Then 2-months with Funk Weapon #2 on about 250g/L of local ripe plums & local sour plums.
Bottled about three months ago.
View attachment 766213
Yes and moderately tart. I'm thinking of bumping the sugar a little on the next batch to try to increase acidity. I don't trust the calibration on my pH meter; so I can't tell you objectively how acidic it got.I suppose you added the sugar following the general advice of adding glucose to increase acidity? Did the beer come out very sour? What was your OG?
This was my attempt at producing something along the lines of Karl Strauss Soured Red Trolly. They had a barrel aged sour at their restaurant which was fantastic.
I brewed some Red Trolley clone, then soured it back by blending with some pre-made Petrus 100% Foeder beer, then bottled it with some priming sugar and some extra US05 yeast. Turned out pretty good. I’ve done this several times, works out pretty well. At the fridge bottom is a bunch of other sours made that way. Easy way to experiment with sours.
Looks great, makes me wanna brew a kolschView attachment 769516
My buddy came over to drink my HB Kolsch. One more pint and I’ll be fearless and handsome. This may be the best beer I’ve brewed so far.
Do it!Looks great, makes me wanna brew a kolsch
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