Reproducing a Lactobacillus "Accident"

[kencook]

Four or five years ago, I made one of my brews I call the "Doris Porter"; named in memory of my wife's grandmother, Doris. It was a 6 gallon batch of straight up porter of a typical Munich malt finished with Kent Goldings. Admittedly, I had recently made cheese in the same facility where I mashed this brew and thought I had taken good care to isolate and clean.

To my surprise, the porter had a distinctly citrusy, sour taste which I hated - and my wife loved. Thing is, she just asked if I could make another batch and I'm not sure I can. Hoping some people with more experience can give some pointers. She calls it "Lemon Drop Porter" and has asked several times if I could do it again. Her birthday is in about 7 weeks so it would be nice to surprise her.

Any ideas?

 

[AZCoolerBrewer]

Maybe replicate the flavor with lemon juice?

 

[TandemTails]

It would be really freaking weird, but you could do a sour wort porter. Basically you create a starter with lacto then pitch that into your wort and keep it warm for a couple days. Afterwards, boil the wort as normal and then pitch a normal brewing yeast.

I'm about to do this for a Berliner Weisse and am using the following resources:
https://www.fivebladesbrewing.com/lactobacillus-starter-guide/
http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html?m=1
http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources
http://beerandwinejournal.com/sour-wort-berliner/

I guess the other option would be like AZCoolerBrewer said and add lemon juice, or some lactic acid to drop the pH

 

[m00ps]

There are a number of sour stouts/porters out there. IMO, easiest way to do it would be to make a porter like normal, and pitch dregs from sour beers into it. Easy peasy

 

[safcraft]

Just make cheese again....then brew!!

 

[kencook]

I thought about that. A lemon porter....

 

[kencook]

Just make cheese again....then brew!!

Have you been speaking with my wife? 'Cause that's what she said.

 

[kencook]

There are a number of sour stouts/porters out there. IMO, easiest way to do it would be to make a porter like normal, and pitch dregs from sour beers into it. Easy peasy

If I only had those dregs...

 

[kencook]

It would be really freaking weird, but you could do a sour wort porter. Basically you create a starter with lacto then pitch that into your wort and keep it warm for a couple days. Afterwards, boil the wort as normal and then pitch a normal brewing yeast.

If all else fails, do it right. I'll save this in case I can't pull it off other ways.