This is my first sour beer. I am asking for help or confirmation from other experienced brewers. Brewed a Flanders Red on Veterans' Day. Sampled today to see what the progress was. The beer was bland with a hint of sourness and a FG of 1.006.
The beer was brewed after reading up using the books American Sour Beers and Brewing Classic Styles.
I am concerned that the beer should be more sour with off tastes or funk that needs to improve with time.
The appearance of the surface of the beer in the fermenter is a few white spots but no overall pellicle.
The American Sour Beers book suggests three ways to reach my desired brew. 1) Brew a sour straight up, addition of roselare, or 2) Brew two beers - one sour and one not and blend, or 3) Brew and ferment with US05 then add Roselare, which I did at 4 days.
I think number 3 resulted in too much of available sugars being consumed by the US05 and not enough left for the Roselare to produce the sour.
Can anyone give some advice here? My current thought is to add some more wort to the fermenter so that the Roselare has something to feed on.
I know that this is supposed to take 6 months or longer and I am fine with that. But, as a test taste I expected funk and sourness that needed to mature and improve, not a 6.8% bland beer.
Thanks for any help you can provide or suggest.
The beer was brewed after reading up using the books American Sour Beers and Brewing Classic Styles.
I am concerned that the beer should be more sour with off tastes or funk that needs to improve with time.
The appearance of the surface of the beer in the fermenter is a few white spots but no overall pellicle.
The American Sour Beers book suggests three ways to reach my desired brew. 1) Brew a sour straight up, addition of roselare, or 2) Brew two beers - one sour and one not and blend, or 3) Brew and ferment with US05 then add Roselare, which I did at 4 days.
I think number 3 resulted in too much of available sugars being consumed by the US05 and not enough left for the Roselare to produce the sour.
Can anyone give some advice here? My current thought is to add some more wort to the fermenter so that the Roselare has something to feed on.
I know that this is supposed to take 6 months or longer and I am fine with that. But, as a test taste I expected funk and sourness that needed to mature and improve, not a 6.8% bland beer.
Thanks for any help you can provide or suggest.
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