Sour batch for blending

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CBMbrewer

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I was thinking about brewing ~6 gallons of either all lacto, berliner style ale or a mix of lacto and brett. I would let that age and sour then pull as many gallons as I need to blend with different batches. The idea is to be able to brew a batch, and instead of fermenting that with lacto/brett, I could split the batch and have a portion as the "normal" beer and another portion soured. Also I would have a bunch of sour ale to keg/bottle at various stages in its maturation. It seems it would also be an easy way to specifically tailor the sour character of a batch.
Am I crazy, or does this sound like something that could work for its purposes?
 

pdxal

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Yes, it could work very well. Many breweries do this. You can also continue to add fresh, unfermented, wort at times too so that you can maintain it. This is called a solera.
 

ny101

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The only thing I would be concerned about would be that when you add the sour beer back to the original beer, you are essentially infecting the original beer with lacto + brett. This will cause additional fermentation, I would think, which will probably still take a significant amount of time.

I suppose if you had a way to pasteurize the "sour" beer or a pressure relief setup for your kegs, it might work out OK.
 
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