Sour ale finished in 1 month?

[Gentlemans_Ale]

So I just sampled my first sour beer after 1 month in primary and it is already plenty sour and has Brett undertones. I really couldn't imagine it getting more sour or complex. Any thoughts?

The recipe was just 60% Belgian pale malt and 30% wheat. Fermented with S-04, Bug County, and the dregs from 4 sour beers. OG 1.061, FG 1.004

 

[Gentlemans_Ale]

This might be helpful...pH is 3.7

 

[Wes440]

I'd rack it off the cake within the next 2 weeks if you're looking to save any slurry, and then not touch it for at least another 90 days.
I'm sure it'll manage to develop more by then. Then there's also the possibility of adding oak cubes as well.... Let it ride!

 

[electrolight]

I'd rack it off the cake within the next 2 weeks if you're looking to save any slurry, and then not touch it for at least another 90 days.
I'm sure it'll manage to develop more by then. Then there's also the possibility of adding oak cubes as well.... Let it ride!

I've harvested slurry after 14 months of primary on one of my sours. The harvested slurry had no problem taking off. I don't think sours suffer from the same debilitation we tend to encounter with the non sour brethren.

 

[Wes440]

I've harvested slurry after 14 months of primary on one of my sours. The harvested slurry had no problem taking off. I don't think sours suffer from the same debilitation we tend to encounter with the non sour brethren.

True... I only mention racking off .... haha...
ahem... just to get it away from the larger US-05 portion of the cake that can possibly (maybe unlikely) leave some weird flavors after rotting away at a 3.7 and lower pH...

You may be fine just leaving it in primary. If it were me, I'd at least throw an ounce or 2 of oak cubes in, and go the 90 days. But if it tastes good, and you're already at 1.005 then it's possible to prime low and bottle. Who knows what it might turn out to be? It could develop more in the bottle for the better!

It just seems too early for a sour to finish it out after only 1 month. I've put together some 1 gallon sour experiments, and some have soured within a month, but NOT ONE so far has been fully developed in that space of time. It most likely will blossom if you give it more time.

 

[505-Brewer]

I'd rack it off the cake within the next 2 weeks if you're looking to save any slurry, and then not touch it for at least another 90 days.
I'm sure it'll manage to develop more by then. Then there's also the possibility of adding oak cubes as well.... Let it ride!

When is the best time to harvest and reuse slurry for sour ales? Early so its still mostly sacc plus others or later when its mostly other?

Im thinking about getting one of those stainless infusers that fits in the neck of carboys. Adding well boiled cubes to act as a reservoir for bugs. Then after some time transferring this to newly fermented wort so it can sour the new carboy's wort.

Thoughts? Will there be enough bugs for this to work........? I wonder.

 

[Gentlemans_Ale]

I plan on just dumping another beer on the cake. I have a barrel that I'll age it in. I'm just worried that any further development, especially if there is any acetobacter, will turn it to vinegar. There is more funk it could get by being patient...it just tastes so good right now.

 

[madscientist451]

If you like the way it tastes, drink it now, maybe lay back some bottles and try in 3-6, or 9+ months to see how it develops.

 

[MileHighBrewer]

I've had beers "finish" very quickly. They still developed more over time. As will yours. Be patient, don't be the guy who thinks he magically created a complex, funky, sour beer in record time....only to drink most of it young, then discover 8-12 months from now the couple bottles you saved is the best thing you've ever tasted....and now it's all gone

 

[Gentlemans_Ale]

I've had beers "finish" very quickly. They still developed more over time. As will yours. Be patient, don't be the guy who thinks he magically created a complex, funky, sour beer in record time....only to drink most of it young, then discover 8-12 months from now the couple bottles you saved is the best thing you've ever tasted....and now it's all gone

Words of wisdom...I'm gonna wait, I can always blend it if I end up having malt vinegar.

 

[jahdub]

When is the best time to harvest and reuse slurry for sour ales? Early so its still mostly sacc plus others or later when its mostly other?

Im thinking about getting one of those stainless infusers that fits in the neck of carboys. Adding well boiled cubes to act as a reservoir for bugs. Then after some time transferring this to newly fermented wort so it can sour the new carboy's wort.

Thoughts? Will there be enough bugs for this to work........? I wonder.

My thoughts are to wait for slurry. This way it'll be mostly bugs. Personally, I've got plenty of supply of clean yeast to add later.

 

[CorporateHippie]

I have yet to use anything from East Coast Yeast (though I plan to this summer). However, I have found that bottle dregs (especially good ones) can take off real fast and bring a lot of tartness or funk in short time. I have dregs from 4 bottles of various sour reds/flanders styles that I will be pitching as the only yeast into an amber in a few weeks. If my experience holds true, I should have a very complex red in a short amount of time. With that said though, I will still age it on some oak for an extended period because as mentioned earlier..... flavors always develop over time.

 

[Gentlemans_Ale]

If it was an acetobacter infection, I would know right? I'm guessing the sourness would be a harsh vinegary smell and taste? I've kept O2 exposure to a minimum.

 

[burninator]

If it was an acetobacter infection, I would know right? I'm guessing the sourness would be a harsh vinegary smell and taste? I've kept O2 exposure to a minimum.

The acidic bite would be on the back of the tongue, I believe.

 

[Gentlemans_Ale]

The acidic bite would be on the back of the tongue, I believe.

Thanks! I think it's lacto since it's more lemony rather than sharp vinegar. This is a whole different world to clean brewing and this dilemma reminds me of long ago when I freaked out about an airlock not bubbling!