Basic Tips for brewing a sour

Discussion in 'Homebrewing' started by mikecharley, Jun 12, 2012.

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  1. mikecharley

    mikecharley Savant (1,214) Nov 6, 2008 Pennsylvania
    Trader

    Hey there,
    I am thinking of brewing a sour blonde coming up here. Was going to use pilsner and wheat, and ferment with lacto, pedio and brett. A few questions:

    1) What/How much hops should I use?
    2) Bucket or Carboy (and should I eventually secondary?)
    3) How long should I expect (8 months? a year? more?)
    4) When should I add fruit, if i decide to do so?
    5) Is bottling different?
    6) Is there anything I need to know that I forgot to ask? :slight_smile:

    Thanks guys and gals, any help is very appreciated.
     
    #1 mikecharley, Jun 12, 2012
  2. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    #2 nathanjohnson, Jun 12, 2012
    jbakajust1, mikecharley and suspect like this.
  3. Grohnke

    Grohnke Initiate (0) Sep 15, 2009 Illinois

    TMF FTW
     
    #3 Grohnke, Jun 12, 2012
  4. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia



    So many ways to brew sour beers. The more I learn about the subject the less I feel I really know. That basic method still hold up pretty well for me, but I've got a couple beers aging with methods inspired by Ithaca and The Bruery that I'm anxious to see the results of. Try some different techniques, and find what works for you.

    If you have any other questions that post doesn't answer let me know.
     
    #4 OldSock, Jun 12, 2012
    mikecharley likes this.
  5. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    The Ithaca method being acid malt and brett, right?
     
    #5 nathanjohnson, Jun 12, 2012
  6. olympuszymurgus

    olympuszymurgus Initiate (0) Nov 24, 2009 California

    oldsock knows his shit.

    My go to for a newer brewer is 70/30 pils/wheat, 3711 plus dregs(Jolly Pumpkin for funk, hanssens or Drie Font or Cantillion for acid) and in a glass carboy for a year.
     
    #6 olympuszymurgus, Jun 12, 2012
  7. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    Yep, although at 20% acid malt, and now 7 months old there is still almost no acidity. As a funky saison-ish brew though it is pretty good. I suspect that there was/is some bacteria in Ithaca's culture (the brewer mentioned to me that LeBleu has tested positive for Lacto, despite the fact that they do not pitch it).

    Recipe: http://www.themadfermentationist.com/2012/01/souring-beer-with-acid-malt-ithaca.html
     
    #7 OldSock, Jun 12, 2012
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