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Simple Sour

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Elmer

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Decided to experiment with making a sour.

5 #pilsner
3 # white wheat malt
1# Vienna malt
1# oats


Oyl 605 (48 hours)
California ale (S-05)
Oyl 212 (secondary)

ImageUploadedByWine Making1485539300.355526.jpg
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I made a starter for the souring agent. After mash I will be souring the unhopped wort for 48 hours @ a range 70-90f
Then 2 weeks of primary ferm
Then 6 months of secondary.

I will break the entire batch up into single gallon & add different fruits to each gallon

ImageUploadedByWine Making1485566498.951680.jpg
 
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BernardSmith

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Good luck with this brew, Elmer. I am experimenting with a sour mead and with a Brett fermenting mead. I saw an ad for Omega yeasts. Are they liquid or dry?
 

Elmer

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Good luck with this brew, Elmer. I am experimenting with a sour mead and with a Brett fermenting mead. I saw an ad for Omega yeasts. Are they liquid or dry?

As previously stated they are liquid.
I have previously used their Dipa yeast with great results.
I have become a fan of Omega Yeast.
They are a great company with tremendous customer service, who have answered my every question.
 

Elmer

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Kept a gallon out to allow it sour even further!ImageUploadedByWine Making1485832745.337045.jpg
 

Elmer

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Racked. Ended up with 4.7%
Kept 4 gallon which had used S-05 & added Brett (oyl-212)
1 gallon was combined between a batch which used Windsor ale yeast & S-05. & no brett ImageUploadedByWine Making1486850724.731848.jpgImageUploadedByWine Making1486850754.493814.jpgImageUploadedByWine Making1486850778.757170.jpg
So far there is a nice acidity, this will pair well when I add some fruit
 

ceeaton

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Elmer, do you have to keep separate carboys/racking canes etc when using brett? I always stayed away from using it thinking I'd have to have another set of equipment or just make everything with brett sourness. Thanks.
 

Elmer

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Yes, I use separate racking cane and hoses.
I have marked all my bungs as "sour only" after they have been used with a sour.
I have to order a couple more AI1 bungs and beer bung so I can make racking sour easier!

After I racked I sanitize the heck out of the entire area with Star San! Just in case
 

Elmer

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Added some raspberry purée
Added a blow off tube since I expect fermentation will start again.
Aging for a few months before bottling.
Wish purée would not turn the beer murky, but that is the way it isImageUploadedByWine Making1489538527.933633.jpg
Before and afterImageUploadedByWine Making1489538563.924415.jpg
 

ceeaton

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Elmer, will that clear to the degree it did before putting in the puree? The original carboy is nice and clear, will be looking forward to your tasting notes. I could see my wife liking something like that if the raspberry shines through the finished product.
 

Elmer

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Elmer, will that clear to the degree it did before putting in the puree? The original carboy is nice and clear, will be looking forward to your tasting notes. I could see my wife liking something like that if the raspberry shines through the finished product.

I don't know if the beer will ever be crystal clear again.
Right now that notes are sour, with a good funkiness and a touch of raspberry.
Actually made my eyes water, but I don't like the sour funk as much as swmbo does.
Hopes age refines the flavors a bit
Hope time also aides in some clarity
 
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