Simple Sour

[Elmer]

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)





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

 

[Elmer]

Water bath @ 80F

 

[BernardSmith]

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?

 

[WI_Wino]

The omega yeasts are liquid

 

[Elmer]

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]

Racking and boiling to stop the souring

 

[Elmer]

Kept a gallon out to allow it sour even further!

 

[Elmer]

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
So far there is a nice acidity, this will pair well when I add some fruit

 

[ceeaton]

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]

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]

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 is
Before and after

 

[ceeaton]

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.

 

[BernardSmith]

I was salivating at those images. Lovely job, Elmer.

 

[Elmer]

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

 

[Elmer]

2nd fermentation