I have read many threads about various souring techniques and I think it would be helpful to have them in one place. So if you have made sour beers, how did you do it and how did it work out?
I have done one Berlinerwiesse using the wlp630 blend. It tasted great when I transferred it to secondary but it got oxidized after that. I am especially interested to find out if there is a way of making sours without having to wait 6 months.
I'll list the basic techniques that I have found so far:
Add some whole or crushed pilsner grain to some wort (about 20% of the total batch so 1 gallon for a 5 gallon batch). Let it sit at warm temps - about 90 degrees for 4 - 7 days. Strain this and pitch it into the remaining 80% portion of the beer.
Pitch lacto and ale yeast (or wheat yeast) at the same time. There are some pre-made combos like wlp630 Berlinerweisse that do this. I suppose one could make their own combo.
Pitch lacto and let it ferment for 3 - 5 days, then add the ale yeast.
Do any one of the above and add lactic acid at bottling.
I have done one Berlinerwiesse using the wlp630 blend. It tasted great when I transferred it to secondary but it got oxidized after that. I am especially interested to find out if there is a way of making sours without having to wait 6 months.
I'll list the basic techniques that I have found so far:
Add some whole or crushed pilsner grain to some wort (about 20% of the total batch so 1 gallon for a 5 gallon batch). Let it sit at warm temps - about 90 degrees for 4 - 7 days. Strain this and pitch it into the remaining 80% portion of the beer.
Pitch lacto and ale yeast (or wheat yeast) at the same time. There are some pre-made combos like wlp630 Berlinerweisse that do this. I suppose one could make their own combo.
Pitch lacto and let it ferment for 3 - 5 days, then add the ale yeast.
Do any one of the above and add lactic acid at bottling.