Something similar to PC Oud Bruin blend?

[TravelingLight]

I was wanting to use this in my first sour I have coming up. But it's basically non-existent since 2014. One of the things I liked about Oud Bruin was the quicker turnaround time. Any suggestions on something else that will sour as quickly or close to the Oud Bruin? Thanks.

 

[secondbase]

I haven't used the blend, but how about Sour Cherry Funk from Gigayeast? From what I've read, if you go hopless or very, very little hops it'll sour quickly with some fun cherry brett character that sounds like it would play well in an oud bruin style.

 

[TravelingLight]

I haven't used the blend, but how about Sour Cherry Funk from Gigayeast? From what I've read, if you go hopless or very, very little hops it'll sour quickly with some fun cherry brett character that sounds like it would play well in an oud bruin style.

I looked at that one but hesitated because of the brett. Maybe you can help me out here. I may be thinking about this incorrectly, but I was trying to stay away from brett because of how long it takes. Correct? Ideally, I'd like to be able to turn this sour around in 5-6 months. Wouldn't the brett inhibit that, especially if I am bottling? FWIW, I have never straight bottled a beer. I keg everything. And if I want a bottle(s) of something, I just use a beer gun and bottle from the keg.

 

[mitchard]

So are you looking for a straight Lacto soured beer then? From what I see on TMF blog, the Bruin blend just had Lacto and Sacc, which you probably already know by the sound of it. Anything with Pedio or Brett, which are both in most sour blends, likely wouldn't be where you want them after such a short time frame. You might have faster results just pitching some Lacto with an ale strain.

I'm of the mindset that unless you are intentionally quick souring something via sour mash or kettle souring, expect to wait at least a year (preferably longer) for good results in most sour styles, aside from stuff strictly Lacto+Sacc low IBU stuff like Berliner/Gose/Etc. A dark, complex beer like a Bruin doesn't seem like something worth rushing. Plus the IBU level is usually a bit higher (20s), which is way too high for most/all strains of Lacto to do much.

I haven't seen much when it comes to doing quick sours with darker beers (Most being Saison, Berliner, and Gose), but I am sure the info is out there.

 

[TravelingLight]

So are you looking for a straight Lacto soured beer then? From what I see on TMF blog, the Bruin blend just had Lacto and Sacc, which you probably already know by the sound of it. Anything with Pedio or Brett, which are both in most sour blends, likely wouldn't be where you want them after such a short time frame. You might have faster results just pitching some Lacto with an ale strain.

I'm of the mindset that unless you are intentionally quick souring something via sour mash or kettle souring, expect to wait at least a year (preferably longer) for good results in most sour styles, aside from stuff strictly Lacto+Sacc low IBU stuff like Berliner/Gose/Etc. A dark, complex beer like a Bruin doesn't seem like something worth rushing. Plus the IBU level is usually a bit higher (20s), which is way too high for most/all strains of Lacto to do much.

I haven't seen much when it comes to doing quick sours with darker beers (Most being Saison, Berliner, and Gose), but I am sure the info is out there.

Thanks for the advice. I'm also looking now at GigaYeast GB110 Lacto. But if I pitch a straight lacto strain, I need to add an ale yeast with it. I typically use US-05, but probably want something different if I am pitching it with lacto. Thoughts?

 

[mitchard]

US-05 handles lower pH quite well. I had a kettle sour at 3.25ish, and 05 chewed through it no problem. Just depends what you are looking for when it comes to the yeast flavor profile.

 

[TravelingLight]

US-05 handles lower pH quite well. I had a kettle sour at 3.25ish, and 05 chewed through it no problem. Just depends what you are looking for when it comes to the yeast flavor profile.

What would be the differences/advantages/disadvantages to using one of the following...

1. Pitch lacto, sour, then pitch ale yeast; or

2. Pitch ale yeast to ferment out, then pitch lacto; or

3. Pitch ale yeast and lacto at the same time.

 

[nettekdl]

If you want a quick turnaround sour, look into kettle souring. My house kettle sour I only let it age about 6 months sometimes less if I'm in a hurry. That being said, I usually blend it in with some of the beer in my solera barrel for complexity but it stands well on its own, especially when aged on apricots