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First sour...tips and tricks?

Discussion in 'Homebrewing' started by primrose54, Dec 31, 2012.

  1. primrose54

    primrose54 Savant (360) Ohio Apr 7, 2009

    I have been homebrewing now for a few years and I was going to try to make a sour. Anyone out there with a lot of experience and/or a recipe? Thanks.
  2. RochesterAaron

    RochesterAaron Savant (370) New York May 24, 2007 Verified

    Bay01 and OldSock like this.
  3. CASK1

    CASK1 Savant (465) Florida Jan 7, 2010 Verified

    My tip is patience. It's possible to do a fairly quick (relatively speaking) Berliner Weiss, but for most sours (using pedio and other sour bugs) expect at least a year from brew day to drinking, maybe a lot more. See this site for lots more info:
    Burgundian Babble Belt
    bbarrows likes this.
  4. Patience and read madfermentationist. End of thread.
  5. harrymel

    harrymel Initiate (0) Washington Dec 15, 2010

    You must treat patience as a condom: it keeps you from feeling like you need to pull out too soon.
  6. yinzer

    yinzer Savant (395) Pennsylvania Nov 24, 2006

    What type of sour?

    Yes, read Oldstock's blog. I've had the pleasure to try some of his beers. I honestly thought that HB'ers couldn't do sours well, I'm happy to report that they can. I took a few to some brewers in Roch, NY and they were really impressed - as was I.

    I think that the only advice that I have is to be spot on with not introducing oxygen during transfers or at any point when it's not warranted. My guess is that the biggest thing that would ruin a beer.

    Also don't make starters for bought yeast blends. A starter will throw the ratio of sacc/bugs out of whack.
    harrymel likes this.
  7. harrymel

    harrymel Initiate (0) Washington Dec 15, 2010

    These are both really excellent suggestions.
  8. Bay01 likes this.