Sour Stout! Tried and true recipes

[redllama]

No bacteria just tartness from brett and cherry concentrate? Sounds tasty.

Correct. Next time I brew it I will probably add Gigayeast Tart Cherry Brett or Cherry Sour Funk (although my IBUs will keep the Lacto from souriing) just to add some more complexity. Potentially could also put some Pedio into the mix to get real sourness

 

[TTodd]

Hoping for some really basic beginners advice on producing a sour like ToD. My experience in Sours is limmited to kettle-sours so no real experience in doing a real sour.

I see many recipes for the grain bill but my question is with the yeast. Can I just simply pitch the Roeselare yeast right into the carboy with no other yeast? If I do that - does it really take 18 months for it to fully finish?

I see references to people adding dregs from other bottles. I'm assuming that this would always be in addition to the main "souring" yeast, correct? Is it as simple as pouring directly from the bottle right into the fermentor?

Sorry for the very basic questions. Looking at doing this soon and just want to make sure I'm not completely off-track.

 

[RPh_Guy]

Can I just simply pitch the Roeselare yeast right into the carboy with no other yeast? If I do that - does it really take 18 months for it to fully finish?

You absolutely can. It should reach final gravity in maybe 3-9 months. Flavor and sourness continue to develop over time, which is why it can be aged up to 18 months or longer depending on taste. It's "finished" when you like the taste enough to call it done.

...dregs from other bottles. I'm assuming that this would always be in addition to the main "souring" yeast, correct? Is it as simple as pouring directly from the bottle right into the fermentor?

Yep, pretty much!
https://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html?m=1

https://www.themadfermentationist.com/p/dreg-list.html?m=1

 

[onebedroombrewer]

Anybody have any recipes for a sour stout/porter/black ale that they have brewed and liked? Looking for something that will go well with additions of coffee, vanilla, and oak later on. American Sour Beers has a recipe that looks promising, wondering if anyone else has any additional input. Planning to inoculate with stepped-up dregs from Jolly Pumpkin and Wicked Weed, and probably add various dregs along the way.

Thanks!

 

[onebedroombrewer]

I made something like this accidentally, I was aiming for a cherry ripe stout ( a chocolate bar in Australia) but too much cherry resulted in a stout with a deep cherry sour finish, happy to post recipe if your interested..