tarmenel
Well-Known Member
- Joined
- Mar 21, 2015
- Messages
- 168
- Reaction score
- 8
I'm starting my travels down the sour's road of no return 
I've started brewing this year using a sourdough starter as my yeast/souring in the fermentation. The first beer was bottled last week and I already snuck in a sneaky taste after a week. It's definitely sour
The question is now that it's bottled will the sourness increase with time or will it mellow? I'm planning on drinking over the next few month's to see how it ages. Just wondering what I should be expecting. I brewed this first batch just off the bat and used way too much wheat malt but it seems to have potential. I've since then tried to make a Berliner Weisse using the same sourdough.
In Israel it's a bit hard finding ingredients so we have to make sue with what's available. Dry yeast and such. I've now found a Lactobacillus on ebay and was wondering whether this could be used to give more control than the sourdough. I do like the sourdough option and will carry on experimenting there as it's as local as you can get.
I've started brewing this year using a sourdough starter as my yeast/souring in the fermentation. The first beer was bottled last week and I already snuck in a sneaky taste after a week. It's definitely sour
The question is now that it's bottled will the sourness increase with time or will it mellow? I'm planning on drinking over the next few month's to see how it ages. Just wondering what I should be expecting. I brewed this first batch just off the bat and used way too much wheat malt but it seems to have potential. I've since then tried to make a Berliner Weisse using the same sourdough.
In Israel it's a bit hard finding ingredients so we have to make sue with what's available. Dry yeast and such. I've now found a Lactobacillus on ebay and was wondering whether this could be used to give more control than the sourdough. I do like the sourdough option and will carry on experimenting there as it's as local as you can get.
