Tips for "Quick" Funky and Sour Beer

[BottleBombs]

I'd like any tips/tricks/recipes you may have for brewing a funky/sour beer in under 7 months. I realize that 1 to 2 years would be ideal, but I'm brewing for a yearly trip.

All grain, 5 gallon batch, bottle conditioning, would like to incorporate fruit, hopefully ready by October. This would be my first time brewing a funky beer.

Thanks in advance!

 

[BrotherGrim]

You can have a kettle sour ready in just a few weeks.

 

[oli-aus]

You can definitely produce a mixed ferm sour in 7 months, mash low and it will reach terminal gravity within the first 3/4 months.
I often use saison yeasts so the beer reaches terminal gravity in about a month.

Funk wise, pitching Brett and brewers yeast at the same time In primary would deliver quick results.

Sourness could be trickier, you could always sour mash but i would just use a low ibu recipie say 10/15 ibus and then have healthy lacto in the culture you pitch.

7 months really isn't that shorter time though, jolly pumpkin package beer a couple months after brewing.

 

[Pyg]

Kettle sour with OLY 605View attachment ImageUploadedByHome Brew1488060965.099964.jpg
You make a mash, add 605 wait 24-48-72 hours recoil, ferment with ale yeast.
You will have some tartness,
The Brett portion will take time

 

[oli-aus]

With that said, time turns a good beer into a great beer and if you get any major off flavours they would need time to age out.
The chances are 7 months is fine though.

 

[BottleBombs]

Thanks for the help. A few follow up questions:

Kettle souring - should I do a starter for the 605? Can I then pitch more lacto with the ale yeast in the primary, or is that not necessary?

Should I be concerned with over-carbonating when bottle conditioning?

 

[Pyg]

Thanks for the help. A few follow up questions:

Kettle souring - should I do a starter for the 605? Can I then pitch more lacto with the ale yeast in the primary, or is that not necessary?

Should I be concerned with over-carbonating when bottle conditioning?

I was advised to make a starter with 605.
Once you have soured for 48-72 hours you re-boil to kill bugs. Then pitch ale yeast and ferment.
The addition of more lacto would bring about more sourness over time.
You can get a decent sourness with 605, it won't make you pucker, but noticeable sour.
Also don't use any hops with 605, atleast until after you have soured

 

[BottleBombs]

Thanks for the help!

 

[Stillraining]

Don't know how sour you want it..but if you just leave your collected wort stored in a sealed bucket un-boild for a week around 50 to 60 degrees it will sour up just fine. Boil it up and ferment as normal.

 

[coypoo]

You don't have to boil again post-lacto souring. If you want something really sour, just do the lacto for 2-3 days then pitch your Sacc/Brett +/- pedio and let it ride