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bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
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Anyone else like sour beer?
#27562874 - 11/30/21 09:28 AM (2 years, 1 month ago) |
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Here's a couple 5 gallon batches of Sour I've been aging for fucking ever lol. The darker batch is a Rodenbach Grand Cru clone (brewed on 10/19/19) and the golden batch is a simple Golden Sour brewed on my brew partners birthday (6/22/2020). I was planning to split the golden batch and add fruit to half of it and keep the other half plain but it's so damn good it's getting packaged as is. Admittedly I wanted them to be bottled by now but I just can't seem to find the time. Hopefully before 2022 sneaks up on me.
<<< Here's my brew partner Well crack the first bottle on her '28th' birthday lol
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I 5318008 NOT a virgin!
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jack_straw2208
Doctor



Registered: 02/12/07
Posts: 3,115
Loc: Earth
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I love sour beers, you ever fuck with wild yeasts?
I can feel those pics right in the ol saliva glands.
What is the process, you add certain bacterias or what? I have a one gallon brew kit I found on the side of the road but it's wheat beer (meh), are sours particularly advanced stuff and/or do I just need to watch a YouTube video?
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bigfootscreepyuncl
Stranger


Registered: 11/15/20
Posts: 3,717
Loc: Gamehenge
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Quote:
jack_straw2208 said: I love sour beers, you ever fuck with wild yeasts?
I can feel those pics right in the ol saliva glands.
What is the process, you add certain bacterias or what? I have a one gallon brew kit I found on the side of the road but it's wheat beer (meh), are sours particularly advanced stuff and/or do I just need to watch a YouTube video?
These beers will definitely wet your whistle, so to speak. The golden batch is SOUR, but oh so good. Tons of citrus and stone fruits I haven't sampled the darker one for a while but last time it was really tart, with mostly stone fruit, cherry and a hint of citrus. Incase you didn't know, all the fruit flavors come from the yeasts/bacterias used. Nothing added 
I've never done a truly 'wild' beer, where I allow the yeast in the air to ferment a beer because it's a crap shoot and usually the beer will mold before it ferments.
Brewing a sour beer is actually fairly easy compared. Especially when compared to Lagers, Hefeweisens or IPAs. You need to be able to brew a good/decent 'clean' (non sour) beer before doing a sour, but sentially you just brew a base recipe (verrry low in hops) and pitch in a souring yeast. The Yeast ferments it and converts it to alcohol but there are a plethora of added microbes (Lactobacillus, Pediococcus, Plantarum, etc) that convert the dextrose chains which yeast are unable to process into lactic acid. Another thing I'll do when the beer is souring, if I drink a bottle of a non-pasteurized sour beer that I like I'll pour the last 1/2" or so of the bottle straight into my batch.
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I 5318008 NOT a virgin!
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