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Author Topic: Sour Beers For Beginners  (Read 23023 times)

Black Dog Brewery

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Re: Sour Beers For Beginners
« Reply #75 on: October 06, 2016, 11:19:42 PM »
I think I have a small pellicle forming on top of a test I am doing. This is week 3 and fermentation seems to have stopped, question is do I rack it or bottle?

I just checked my notes and it was 3 or 4 months before I stopped seeing any changes within the fermenter that were enough to justify breaking open the airlock seal to check the gravity.

If you are seeing "snow white" dots or islands this soon I think that means that there is too much O2 getting into the fermenter.

Check out Post #23 on Page 2 of this thread so you can see the pics that I posted after the sour was 2 months old.

You may want to purge out that head space asap with CO2.

Also, it looks like you are using glass (which according to Dan is the best) and is totally air tight.  So the inlet air leakage that has created the white Brett dots this soon can only be coming from the bung plug or the airlock.

BTW . . . Once the heavy active fermentation stopped after about a month, I switched to an S-type airlock.  From that point on until the 3rd or 4th month I only saw small bubble activity, but at least I knew that O2 was not getting back in through the 3-piece airlock.
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Nothing at this time

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- West Coast IPA
- Dogfish Head 60 clone

combat32

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Re: Sour Beers For Beginners
« Reply #76 on: October 07, 2016, 07:46:47 AM »
the pellicle brew is only a one gallon jug of my deadringer clone with dregs from a brett pale ale from kent falls brewery. I will purge it with some Co2 tonight just to be safe.

on another note my LAS(long aged sour) is fermenting like a beast! after 5 days it is still chugging away, still sitting at 80F. plus it smells pretty good, the first 3 days if i took a sniff at the airlock i got Co2 burn  :o

How is you LAS going Black Dog Brewery?
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Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

Black Dog Brewery

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Re: Sour Beers For Beginners
« Reply #77 on: October 25, 2016, 11:27:07 PM »
It's hard to believe that the "Sour Beers For Beginners" project is coming to a conclusion as it approaches the 1-year mark.

(actually that's a lie)  LOL . . . Because I've been waiting to take these 2 fermenters to bottling day for a really long time!

Just a reminder that the 1st half of the 5-gallon batch contains the original "long version" of the recipe that was posted at the beginning of this thread, and the other half was oaked with chips after Dan threw me a curve ball later on.

I just re-watched Dan's video about "bottling day a sour" and have these points to mention:

-  Dan previously mentioned that after 1 year there won't be any viable yeast left to provide for bottle carbonation.  So he recommended to re-hydrate approx 2 to 3 grams of EC-1118 champagne yeast along with the proper amount of yeast nutrient and pour it all into the bottling bucket.

-  Instead of calculating a certain amount of corn sugar into the bottling bucket for priming in order to achieve a specific CO2 vols %, Dan's video keeps it simple by recommending dropping 1 "carbonation drop" into each bottle assuming you have captured a 5-gallon batch.  Just a precautionary note  . . . If you are new to brewing and haven't captured a 5-gallon batch then don't follow this formula otherwise you may end up with either under-carbed bottles or bottle bombs.

It is difficult to see from the photos below, but both fermenters (with and without oak chips) did fairly well when it came to resisting oxygen infiltration without having to purchase a DryTap airlock.

Approx 90% of the surface inside the first fermenter is covered with white dots, and approx 70% of the surface is covered in the second fermenter.  The balance of the surface can only be described as being covered in a "semi-transparent scum".

Dan and I privately corresponded about the high cost for the DryTap airlocks and came to the conclusion that there was a high probability that the sour may become infected without the proper airlock or taking other precautions.  It was my choice to start with a 3-piece airlock and then switch to an S-type airlock after primary fermentation was completed, and then make sure I purged the head space with pure CO2 every time I cracked open the fermenter to check the gravity or to make a taste test.

The formation of white material on the surface of the fermenters was minimal compared to other photos that I've seen online.  I never did get any pellicle formations that seemed to rise up from the surface.  A contributing factor to the minimal formation was probably due to purging out any ambient air from the fermenter using CO2 every time I did a gravity check / taste test.

BTW . . . Although I would have liked to sample the fermenters more frequently, I resisted the temptation to break the seal of the tomb because "visually" everything looked great inside.  There was no sign of an infection below the surface.

As far as the beer's clarity . . . Even before the 5 gallon batch was split into two 2.5 gallon fermenters (with and without oak) the clarity has been phenomenal as you can see from photo taken tonight that shows the individual LED light segments from my flashlight.
« Last Edit: November 07, 2016, 08:28:22 PM by Black Dog Brewery »
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Nothing at this time

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- West Coast IPA
- Dogfish Head 60 clone

combat32

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Re: Sour Beers For Beginners
« Reply #78 on: October 26, 2016, 07:56:13 AM »
awesome update, they look nice-n-clear in the photos.
cant wait to see a tasting video.

i just shut my heater off on my batch that i started on 10/2 now its time to take a reading this weekend i think.
cheers
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
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FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

Black Dog Brewery

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Re: Sour Beers For Beginners
« Reply #79 on: November 07, 2016, 08:48:20 PM »
I'm 1 week away from bottling this 1-year project !

After watching Dan's video about how to bottling a sour . . .

https://www.youtube.com/watch?v=SoLF0hoxp-A

I purchased a bag of "carbonation drops" for each bottle rather than experimenting with the proper amount of priming sugar for my two 2.5 gallon batches (1 fermenter with oak chips and 1 fermenter without oak chips) that were both created from the same batch.

Plus I've got a packet of EC-1118 champagne yeast because after this much time Dan points out that there is probably nothing left alive (as far as yeast) to provide for bottle carbonation.

Anything else Dan to help me finish out this informative thread for "How To Brew A Sour Beer For Beginners" ?
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Nothing at this time

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- West Coast IPA
- Dogfish Head 60 clone

arrogantbastardale

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Re: Sour Beers For Beginners
« Reply #80 on: November 08, 2016, 12:56:05 AM »
That should be about it.  Re-hydrate the wine yeast with GoFerm IMO.  Re-acclimating the yeast can be helpful for big beers, but hopefully you will be ok without it. 

combat32

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Re: Sour Beers For Beginners
« Reply #81 on: January 31, 2017, 10:04:44 AM »
Ok I'm 4 months into my sour, I have some small islands floating like Black Dog had on his.
I sampled it after one and a half months and it wasn't very sour, at least compared to my cherry Gose, pulled a sample on Sunday and wow what a difference 2.5 months make. It has a nice tartness to it and a little funk to the nose. I have to pickup some 2.5 gallon jugs to use as fermenters and rack it this weekend.
Question for Dan or Black Dog how much oak chips do I need for the 2.5 gallon?
Also do think 2lbs of apricots in the other is enough?
Also I plan to brew the same recipe and add it to that fermented as Dan said earlier in the post, what is a good Belgium yeast I should use on this after the bugs have done their job?
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

arrogantbastardale

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Re: Sour Beers For Beginners
« Reply #82 on: January 31, 2017, 07:23:12 PM »
Ok I'm 4 months into my sour, I have some small islands floating like Black Dog had on his.
I sampled it after one and a half months and it wasn't very sour, at least compared to my cherry Gose, pulled a sample on Sunday and wow what a difference 2.5 months make. It has a nice tartness to it and a little funk to the nose. I have to pickup some 2.5 gallon jugs to use as fermenters and rack it this weekend.
Question for Dan or Black Dog how much oak chips do I need for the 2.5 gallon?
Also do think 2lbs of apricots in the other is enough?
Also I plan to brew the same recipe and add it to that fermented as Dan said earlier in the post, what is a good Belgium yeast I should use on this after the bugs have done their job?
17

For oak, it's generally 2.5 ounces for 5 gallons, so just cut that in half.  2lbs of apricots should be plenty.  Some people go fora 2:1 ratio of lbs of fruit to gallons of beer, but I think a 1:1 ratio is nicer for some fruits, including apricots.  If you want a really heavy fruitiness, bump it up.  Any Belgian yeast will work.  I suggest pitching the yeast first, and then the sour beer bugs, or add them at the same time.  Belle Saison yeast, the dried one from Danstar, is really easy to use and nice. I actually like to use English yeasts a lot since they attenuate a little less.  I've used S-04 a lot. 

combat32

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Re: Sour Beers For Beginners
« Reply #83 on: January 31, 2017, 07:28:59 PM »
So the yeast cake I can't reuse those bugs?
I thought I could brew the beer, rack my 4 month old sour to separate fermenters. Pour my cooled wort on top of the yeast cake wait 3-4 days then pitch the Belgium yeast? Let that sit for a few months and start another?
Still learning
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

arrogantbastardale

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Re: Sour Beers For Beginners
« Reply #84 on: January 31, 2017, 10:12:01 PM »
So the yeast cake I can't reuse those bugs?
I thought I could brew the beer, rack my 4 month old sour to separate fermenters. Pour my cooled wort on top of the yeast cake wait 3-4 days then pitch the Belgium yeast? Let that sit for a few months and start another?
Still learning

You can, I would just pitch the Belgian yeast at the same time that you rack the wort onto the yeast cake.

combat32

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Re: Sour Beers For Beginners
« Reply #85 on: February 01, 2017, 07:30:44 AM »
got it, thanks for the help
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

combat32

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Re: Sour Beers For Beginners
« Reply #86 on: July 25, 2017, 10:08:01 AM »
ok so i know its been a while just wondering on the fruit to use?
i have my one year old sour that i need to rack on to some fruit and let it sit until October for it to be 1 year old, so i figure 3 months should do the trick with fruit.
the second batch i will Oak that one.
i was thinking apricots, but then i realized im not a fan of them ???
so could i do sweet cherries, i know its my choice but would like some influence  :)
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

combat32

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Re: Sour Beers For Beginners
« Reply #87 on: September 25, 2018, 09:26:43 AM »
ok so this sour beer is going on a looonng time for me lol
i still have my first one in a fermentor with peaches, it tastes good, but it is pretty tart. wondering if i should add some sugar water to it to sweeten it just a little.
my other sour is sitting on oak chips and is just as tart, that one has no fruit added yet, thinking of getting some frozen cherries and adding them when i rack it off the chips. that one i am going to bottle. right now it has a very thin pellicle on it and the other one has nothing but a few peaches on the top, i hit them both with a shot of Co2, i must be lucky or doing something right :)
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

BuddhaNole

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Re: Sour Beers For Beginners
« Reply #88 on: September 26, 2018, 02:18:20 PM »
Any sugar you add is going to eaten by the Brett. Unless you use an unfermentable sugar. Be careful that those peaches don't get any mold on them. Swirl the carboy around every couple of days and that will do the trick.
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combat32

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Re: Sour Beers For Beginners
« Reply #89 on: September 27, 2018, 11:40:26 AM »
yeah, i watched them and the first round floated for awhile and some fermentation kicked up. they sank to the bottom and i took a sample and decided it needed more peach flavor. so i added more. they floated for awhile and then sank.  the peach sour doesnt have any pellicle on it or any kind of film. the other has the pellicle which formed after transferring onto the oak chips.
was thinking of adding sugar when i keg it. the other one i probably wont do that, i plan to bottle that one. depending on the turn out, i may offer up some beer mail  :)  i am still a newbie on brewing, especially sour beers. so some input from people would be great.  still away to go on bottling, but i will keep this going as looonnng as it takes.
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hazy IPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  HB Hefeweizen
FV2- 
Planning- a Raw Ale

 

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