Oud Bruin Questions

[simonjn]

Hi everyone,

I'm brewing an oud bruin for the first time, and I've only done one sour beer previously. I'm doing a sour mash with lacto, and then after boiling doing a mixed fermentation with OYL-212 and Safale US-05. I'm following a recipe from my book American Sour Beers by Michael Tonsmeire, but I have some questions. What pH should I strive for with the sour mash? From reading online it seems I might want to go for 3.5. Also, will I miss out on any character by not having the lactobacillus during secondary fermentation? My local homebrew store only has OYL-605 for lacto, which isn't hop tolerant at all, so I'm limited in that sense. Please let me know, thanks!

 

[JJFlash]

I shoot for pH 3.2 - 3.5
You can add lacto at any point tho I prefer at the very start to get pH spot on first.
Lambic hops first choice.
No hops second choice.
Mixed bugs I add to secondary.
There are multiple ways to achieve desired flavor profile.
Takes multiple experiments to see what flavor profile you like and what works with your set up.
I always have flanders red, oud bruin and lambic base in the fermenters.

 

[simonjn]

Thanks! So @JJFlash how long should it be before I notice a bad smell? I pitched OYL-605 13 hours ago, and an hour ago the kettle didn't have a smell. My kitchen gets cold overnight (55F), but I did have the kettle on a low heat. I got up early this morning (5:30 AM) and it didn't feel warm (it didn't feel cold either, it felt neutral) so I kicked it up a notch. I didn't measure the temperature then, but an hour ago it was at like 85F. Does the bacteria go dormant if it falls below temp? Do I just need some patience for it to sour? I don't want to keep opening up the lid and introducing new oxygen into the wort.

 

[JJFlash]

Should never have a "bad smell", but lactic acid smell 2-3 days if under prime condition.
Lactobacillus requires temperature about 70-90 degrees for optimum performance.
IBU > 2 is detrimental and will prevent lacto from souring.
Lactobacillus as primary pitch will finish in 72 hours.
pH measurements best way to tell if active and when complete.
Good luck.