Starting a solera

[DC-Brewer]

I'm almost through with American Sour Beers and I'm excited to get started on a sour solera. Thinking of something light in color that can be pulled and aged on fruit, blended into saisons, etc. Going to do it in a 15g Sanke.

I have two temp controlled fermenters in my brew room which stays around 75 in summer and cooler in winter. I live in Mississippi now so cooler is not much cooler.

Do I need to keep this beer in temp controlled freezer or can it simply stay in the brewhouse? I would be willing to alter my sacch strain if it makes it easier to tolerate higher temps. Any advice would be appreciated.

 

[RPh_Guy]

Wyeast Belgian Lambic Blend has a listed range of 63-75°F

Take a another look at chapter 6, specifically the Pyles' process (they keep it in the garage iirc). Many of the breweries and homebrewers don't keep it temperature controlled during aging.

As long as your Sacc strain isn't too hot in the first 1-2 weeks it'll be fine.
The sky is the limit on the possible ways to work with what you have, 75°F isn't bad at all.

Hope this helps.

 

[TravelingLight]

I have my first solera going now in a 15 gal bourbon barrel. I'm doing virtually zero temp control for mine, in fact I like some temp swings. Mine sits in the "mud room" which is essentially our laundry room on the back of the house. It's not climate controlled. Haven't yet done my first pull from the barrel, but I'm not expecting any issues with temps.

Also, Dave and Becky Pyle are my heroes.

 

[DC-Brewer]

Thanks traveling. It is the only way to fly. If you’re in South Carolina, my 75 degree situation sounds good. Reread the Pyle section and I wish I had that setup! Going to get brewing soon for that sanke.