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Ozzy's Sour Program


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#1 Ozzy2001

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Posted 27 August 2017 - 06:36 PM

This past year I just started to really like sour beers.  So it's about time to start making them.  After doing a fair amount of research, I'm going to go about it slowly.  
 
To start this off I already brewed a French Saison.  I mashed the temp high on purpose to hopefully get more unfermentable sugars in hopes that the saison yeast can't eat them all up and the Brett yeast I'm going to add will have something to chomp on.  
 
Anyway, the saison yeast was tougher than I thought.  
OG 1.062
After primary 1.009.  
That gives me a 6.96% beer at the moment.  
 
Now I added 2 strains of Brett to the secondary.  

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I will let this sit in the basement and check on it every few months and check on how it's coming along.  It will take quite awhile for the transformation to occur.  I fully expect it to take until next summer to get what I'm looking for.  In the mean time I will probably brew another Belgian style beer and put a different strain of Brett into it and let it sit as well.  That way when the time comes, I will have another beer that I can blend with this first one, to get the best tasting beer possible.  With any luck, it will turn out great and then I can decide if I want to add some fruit to it as well.  The fruited sours have been my favorite.  
 
Updates to follow  :metal:



 


Edited by Ozzy2001, 27 August 2017 - 06:39 PM.


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#2 Thegreenchilemonster

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Posted 27 August 2017 - 07:19 PM

Glad to see you're getting into sours! They have bevome one of my favorite styles to brew and drink.

#3 Ozzy2001

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Posted 27 August 2017 - 09:39 PM

Glad to see you're getting into sours! They have bevome one of my favorite styles to brew and drink.


Yeah I can't wait to try some others out. Going to order some lab starters for kettle souring.

#4 Thegreenchilemonster

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Posted 27 August 2017 - 10:00 PM

Go with the Omega lacto blend for kettle souring. It can sour a wort in like 3-5 days. I've used it quite a few times. It's great stuff!

#5 Ozzy2001

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Posted 28 August 2017 - 06:16 AM

Go with the Omega lacto blend for kettle souring. It can sour a wort in like 3-5 days. I've used it quite a few times. It's great stuff!

That's exactly what I was going to order. Heard a lot about it.

#6 FreeportBum

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Posted 29 August 2017 - 11:43 AM

If you like sours try finding some Grimm sours or anything from hermit thrush and the coolship series from Allagash. All three make amazing sours, one of my favorite styles to drink. Cheers 



#7 Thegreenchilemonster

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Posted 29 August 2017 - 11:59 AM

If you like sours try finding some Grimm sours or anything from hermit thrush and the coolship series from Allagash. All three make amazing sours, one of my favorite styles to drink. Cheers 


I'm looking forward to seeing how you like my newest sour, since you are such a fan of them. I have been getting a lot of positive feedback about my sour aged on blackberries.

#8 Ozzy2001

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Posted 29 August 2017 - 01:14 PM

If you like sours try finding some Grimm sours or anything from hermit thrush and the coolship series from Allagash. All three make amazing sours, one of my favorite styles to drink. Cheers 

Unfortunately, no distribution down here. Read a lot about both though. Allagashe's coolship environment is nearly identical to many of the big Belgian companies.

#9 Ozzy2001

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Posted 29 August 2017 - 01:15 PM

I'm looking forward to seeing how you like my newest sour, since you are such a fan of them. I have been getting a lot of positive feedback about my sour aged on blackberries.


I love blackberries. We picked about 7 lbs and also grabbed some fresh picked peaches. I'm ready to go when the beers are.
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#10 Thegreenchilemonster

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Posted 29 August 2017 - 01:29 PM

Oooh, I bet those peaches will also be great in a sour!

#11 FreeportBum

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Posted 29 August 2017 - 01:34 PM

Unfortunately, no distribution down here. Read a lot about both though. Allagashe's coolship environment is nearly identical to many of the big Belgian companies.


I can get Grimm pretty regularly here next time I grab some bottles I'll send you one. I had their passion dome just the other night and it was amazing. Only thing that sucks about allagash is it's usually a two bottle limit. Cheers

#12 FreeportBum

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Posted 29 August 2017 - 01:36 PM

I'm looking forward to seeing how you like my newest sour, since you are such a fan of them. I have been getting a lot of positive feedback about my sour aged on blackberries.


Got them today my friend, very much appreciated. I'm going to drink them with a friend who is also a sour head and will report back. Cheers

#13 Thegreenchilemonster

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Posted 29 August 2017 - 04:39 PM

Got them today my friend, very much appreciated. I'm going to drink them with a friend who is also a sour head and will report back. Cheers


I hope you guys dig it! It has a solid pucker to it, with a nice blackberry flavor on the back end.

I used this yeast/slurry to ferment it. It is seriously quality stuff!

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#14 FreeportBum

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Posted 29 August 2017 - 05:34 PM

I hope you guys dig it! It has a solid pucker to it, with a nice blackberry flavor on the back end.

I used this yeast/slurry to ferment it. It is seriously quality stuff!

That sounds really good! if they are anything like the last ones i'm sure they are most excellent mt friend. cheers 



#15 Ozzy2001

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Posted 29 August 2017 - 10:26 PM

I hope you guys dig it! It has a solid pucker to it, with a nice blackberry flavor on the back end.

I used this yeast/slurry to ferment it. It is seriously quality stuff!

So with a yeast like that do you just brew like normal then use that yeast?

Or do you kettle sour that?

Then how long does that have to ferment at?

How low does that finish?

#16 Thegreenchilemonster

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Posted 30 August 2017 - 06:47 AM

So with a yeast like that do you just brew like normal then use that yeast?

Or do you kettle sour that?

Then how long does that have to ferment at?

How low does that finish?


Yeah, no kettle souring required with this yeast. I just brewed as normal. I mashed at 158, 6 lbs. Pilsner malt, 6 lbs. Wheat malt, and 2 lbs. of flaked wheat. I also poured a half gallon of raw local honey into the carboy, before transferring the chilled wort, and aerating.

One key thing is that I used no hops at all. Since the lacto strains are sensitive to hops, I didn't hop at all. No hops during the boil, whirpool, or dry hop.

I just direct pitched the vial of TYB Sour Blend, and due to all of the Sacch strains, it was raging fermenting within 12 hours or so.

It took 5 months for the gravity to get down to a fixed 1.002. I then added the blackberries, and let it sit for another 3 months. The Brett and bacteria ate through the blackberries really quickly, but I let it go for the full 3 months, to get as much flavor and funk out of the fruit.

I bottle carbed the beer with sugar, and half a packet of EC-1118. It took a month to be fully carbed.

#17 Ozzy2001

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Posted 30 August 2017 - 09:56 AM

Cool. I wish I hadn't thrown away the bag of old whole leaf hops I had. Those would have been great for these sours. They were like 2 years old. Would have lasted forever too since you don't need any or little.

Have you tried using Goodbelly to kettle sour? I've seen a lot of people use that too. Still warm here and I'm hesitant on pulling the trigger on a yeast order.

#18 Thegreenchilemonster

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Posted 30 August 2017 - 10:58 AM

Yeah, those old leaf hops would have been perfect for non kettle sours.

That is definitely an advantage to kettle sours, is that once the wort has been lacto soured, you can reboil the wort, and add hops/dry hops to your hearts content. You could still pitch Brett once kettle soured, reboiled, and hopped, for some of that added funk.

No, I haven't used Goodbelly. I've had such good success with the Omega lacto blend, that I haven't felt the need to try something different.

Edited by Thegreenchilemonster, 30 August 2017 - 10:59 AM.


#19 ColdSmoke

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Posted 30 August 2017 - 01:47 PM

sours rule!   :metal:



#20 Ozzy2001

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Posted 30 August 2017 - 03:23 PM

Yeah. I'm late to the party but they are so refreshing this time of year. I'm also very lucky to have one of the bes ones in the country so close being Side Project.

Edited by Ozzy2001, 30 August 2017 - 03:23 PM.





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