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Author Topic: Almost all my brews are under attenuating  (Read 1179 times)

Alskuld

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Re: Almost all my brews are under attenuating
« Reply #15 on: April 18, 2019, 09:51:04 AM »
I've never brewed a sour, was thinking of trying Kriek. What kind of yeast/bacteria did you use?
« Last Edit: April 18, 2019, 09:52:39 AM by Alskuld »

combat32

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Re: Almost all my brews are under attenuating
« Reply #16 on: April 18, 2019, 08:27:32 PM »
1st here is the link on Sour beers for beginners which is great
http://17crew.com/forums/index.php?topic=4007.0

I used Omega Yeast Labs OYL-605 Lactobacillus to sour for 2-3 days then pitched US-05.
after primary finished i racked to another carboy and left it for a loooonnngg time.
I just added 3lbs of cherries to this one and plan to add 2lbs 2 weeks before i keg.
my other i used peaches 3lbs which i now know next time use 5lbs.
let me know if you have any questions, Black Dog Brewery also brewed this and started the thread. DanABA gave the info and is a big sour beer brewer.
hope that helps
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

Alskuld

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Re: Almost all my brews are under attenuating
« Reply #17 on: April 26, 2019, 02:33:34 PM »
It's too bad the homebrew shops here in my country don't sell any Brett, Lactobacillus or any other microbes for a sour, I may consider ordering online.

combat32

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Re: Almost all my brews are under attenuating
« Reply #18 on: April 26, 2019, 09:27:23 PM »
if you can get fresh base malt, like 2 row, it is full of lacto. take some wort and about 1 cup/300grams of uncrushed 2 row and add it to the wort and maintain 100F/37c for 48hrs.
if you have a PH meter check it. it should be under 4, you want closer to 3.5.
do a 15min boil, cool and add some yeast and ferment normal.
the boil may scare the hell out of you, mine smelt very strange I almost dumped it, but i fermented it and got a nice refreshing sour beer.
you can also culture some from yogurt or good belly probiotics. let me know if you need more info. part of the fun of homebrew is experiments  :)
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

Alskuld

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Re: Almost all my brews are under attenuating
« Reply #19 on: May 28, 2019, 07:28:22 PM »
Thanks for the input, sounds really interesting. What I understand is that you might want to add the lacto at the later stage of fermentation, in order to get a balanced character from the yeast and the lacto, correct me if I'm wrong.
Has something to do with the lacto creating clean sour byproduct of fermentaion instead of alcohol

combat32

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Re: Almost all my brews are under attenuating
« Reply #20 on: May 28, 2019, 09:12:54 PM »
the few sours i have done were soured first then fermented with normal yeast.
I just started listening to the Sour hour on the brewing network, so i am still a newbie  ;)
here is the link to what got me started on sours.
http://17crew.com/forums/index.php?topic=4007.0

i think Lacto needs to be stopped or you could end up with a really sour beer, not that it is a bad thing you can always blend that to get more flavors. i think brett is added after primary to get the funky farmhouse style sour beer. some lacto also gets into barrels too. Like I said im still a newb at sours, so take what i say with a grain of salt. what has worked for me may not work for someone else ;)
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

 

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