mesooohoppy
Well-Known Member
So, against my better judgement, i brewed a sour this weekend (8/1). I had some spare 1 gallon fermentors, so i figured why not.
Here is the recipe i used:
https://www.homebrewtalk.com/showthread.php?t=538614
(my OG is 1.053, mashed at 152, now sitting at room temp; 74F)
I didnt see a whole lot of into regarding yeast, so i used the funkiest thing the brew store had; Wyeast 3763 Roeselare. I also collected bottle dregs from 4 different sours and put it in some wort and left out for a day or two before i tossed in the fridge. I didnt see any activity at room temp, so i figured i would put it in the fridge until i knew what was up. It still doesnt look like anything is going on, just looks like wort with all the trub settled out on the bottom.
I have done some reading about pitching attentional yeast and now have more questions than answers?
-Should i throw the dregs and wort out(its sitting in a sterilized jam jar with tin foil over the opening)? or should i pitch the wort/dregs into the fermentors? it just looks like wort..
-If so, when should i add additional dregs? I see that ECY20 is another option but not available for the next couple of months (according to the ECY20 thread).
-Would pitching ECY20 be a good idea?
-Although, if i remember correctly, the original yeast needs time to do its thing before pitching more bugs, correct? When should the additional stuff be added? 4 months? 6 months?
-Should a starter be made for the dregs or can they be pitched directly into the fermentor?
Also, I read this link: http://www.themadfermentationist.com/2008/05/with-re-re-release-of-wyeasts-roeselare.html
-It states that his only complaint is 'its not sour enough'. I want this beer to be super sour (Almanac's stuff comes to mind right now); how would i help ensure that i am on the right track to making something super sour? The sour-er the better IMO.
Here is what it looked like the next day. So far, it seems like a healthy fermentation.
https://farm1.staticflickr.com/369/19639439504_8146dba335_c.jpg
Thank you in advance, i have searched for most, if not all, of these questions and did not find anything. Sorry in advance for all of the (probably stupid) questions.
Here is the recipe i used:
https://www.homebrewtalk.com/showthread.php?t=538614
(my OG is 1.053, mashed at 152, now sitting at room temp; 74F)
I didnt see a whole lot of into regarding yeast, so i used the funkiest thing the brew store had; Wyeast 3763 Roeselare. I also collected bottle dregs from 4 different sours and put it in some wort and left out for a day or two before i tossed in the fridge. I didnt see any activity at room temp, so i figured i would put it in the fridge until i knew what was up. It still doesnt look like anything is going on, just looks like wort with all the trub settled out on the bottom.
I have done some reading about pitching attentional yeast and now have more questions than answers?
-Should i throw the dregs and wort out(its sitting in a sterilized jam jar with tin foil over the opening)? or should i pitch the wort/dregs into the fermentors? it just looks like wort..
-If so, when should i add additional dregs? I see that ECY20 is another option but not available for the next couple of months (according to the ECY20 thread).
-Would pitching ECY20 be a good idea?
-Although, if i remember correctly, the original yeast needs time to do its thing before pitching more bugs, correct? When should the additional stuff be added? 4 months? 6 months?
-Should a starter be made for the dregs or can they be pitched directly into the fermentor?
Also, I read this link: http://www.themadfermentationist.com/2008/05/with-re-re-release-of-wyeasts-roeselare.html
-It states that his only complaint is 'its not sour enough'. I want this beer to be super sour (Almanac's stuff comes to mind right now); how would i help ensure that i am on the right track to making something super sour? The sour-er the better IMO.
Here is what it looked like the next day. So far, it seems like a healthy fermentation.
https://farm1.staticflickr.com/369/19639439504_8146dba335_c.jpg
Thank you in advance, i have searched for most, if not all, of these questions and did not find anything. Sorry in advance for all of the (probably stupid) questions.
