Bug County Ideas - Noob Alert

Discussion in 'Homebrewing' started by Jake_Ramrod, Dec 21, 2014.

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  1. Jake_Ramrod

    Jake_Ramrod Initiate (0) Feb 19, 2013 Kentucky

    OK, here's the deal. I started homebrewing last winter and got three batches in pretty quickly. I loved it and made some drinkable/pretty damn decent beer from the start. The beer tasted great, but my carbonation was off due to me figuring out kegging. Anyway, that's a thread for another day. I did an extract batch first and then dove straight into all grain. I feel like I have the basics down pretty good. Unfortunately, work and life got in the way and I didn't brew again until last weekend (zombie dust clone - so far, so good with it).

    Here's the potential problem. I love sours. OK, that's not really a problem other than to my bank account. But, I bought a bottle of Bug County back in the Spring with intentions of getting in the sour game quickly and it has just been staring at me in my fridge ever since. First of all, is it still a viable option at this point? It has been stored in the fridge the entire time. Second, I'm hoping you guys can point me in the right direction for a recipe to use this with. I do have some dregs from RR, 3F, Cantillon, JP, etc. that I have been saving for about six months if those are still viable. And/or I have access to more dregs from those breweries in my fridge (good reason to break out the bottles!). Any advice is appreciated no matter how snarky or well intentioned. And, yes, I realize this is a broad request and, yes, I have used the search function. Your answers will elicit more questions from me, I'm sure. Thus, my very own thread.

    Quick side-note. I just built my STC-1000 and will have a keezer/fermentor up and running quickly. How long do I need to control the fermentation temp in a sour? That will greatly affect what combinations will be available to me with my deep freeze and beer fridge or whether I need more options.

    Again, many thanks in advance for the help.
     
    #1 Jake_Ramrod, Dec 21, 2014
  2. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    I'd suggest getting a book.. not being snarky..

    "American Sour Beers".. It's written by the Mad Fermentationist, @OldSock .

    Read up on it, get the ideas, the tips, and the tricks, and there are some recipes in there as well.

    Temp Control is nice for sours, atleast while it's going on, and then to keep it stable. I don't keep mine in my fermentation freezer for more than 2 weeks, after which I allow them to stay at a room temp.

    Bug County is a good strain/blend, I have two vials in my fridge from the newest release of this year.


    I'd get a simple grist going for the beer, mash it high, pitch the bug county, let it go for a while and add your dreg if they are still good.. Then forget about it!
     
    #2 FATC1TY, Dec 21, 2014
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  3. Jake_Ramrod

    Jake_Ramrod Initiate (0) Feb 19, 2013 Kentucky

    Thx for the advice. I have been checking out The Mad Ferm's site for the last few months, but I didn't really know which recipes would be good with the Bug County specifically. Do you think a basic lambic would be the way to go or should I aim for a Flanders/Oud Bruin/etc.? I figured a basic lambic might be the way to go initially and that I could possiby split that batch to try a few different fruit blends? Should I pitch the Bug County in the primary? Should I add another yeast to that?
     
    #3 Jake_Ramrod, Dec 21, 2014
  4. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Yes, pitch it into the primary. The style is up to you. Anything else and you're getting too nitpicky at this point.

    I ferment my sours at room temperature. 70-75 degrees.
     
    #4 Daemose, Dec 21, 2014
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  5. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    If getting the book and reading it before you brew your first sour sounds like too much, there are a few of the sour brewers on here that run good blogs, Mad Fermentationist being one of them. He goes by @OldSock on here.
     
    #5 jbakajust1, Dec 21, 2014
  6. OldSock

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

    I tend to think of Bugfarm as being best for paler sours. Not sure why, but I've had good luck with it. Al told me the newest version includes Kloeckera apiculata, which is supposed to really up the citrusy character. Given the age of the culture, I'd pitch some brewer's yeast of your choice along with it to ensure a quick start. Temperature control for the first week or two based on that primary strain. After that, 60s are ideal, 70s are OK.
     
    #6 OldSock, Dec 21, 2014
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  7. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    I've had two sours in my laundry room, that hangs around 72-74 in the evenings when the door is closed and the heat is on.. My thoughts that it would aid in the bugs working off and souring more/better.. Maybe not the case, but any adverse effects you think of that warmer temp?

    I can keep them with the rest of the aging stuff in the garage, that are swinging from 45-60 these days.

    Also good info on the new Bug County.. I was thinking of a pale sour with one.. perhaps another sour stout with the other.
     
    #7 FATC1TY, Dec 21, 2014
  8. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    OldSock's got the good advice. pitch SOME brewer's yeast with it. not a lot. some.

    sours are affected by cold temp. but you can still ferment in the 60s without a problem.

    if you want, just brew something really simple.

    i'd do 5% flaked something, 10% acid malt, rest 2-row or pilsner.
    keep IBUs low.
    mash at 150 F.
    leave in primary and re-visit in 4 months.

    ain't hard, y0
     
    #8 atomeyes, Dec 22, 2014
  9. OldSock

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

    In a barrel warmer means more evaporation, more oxidation, more Acetobacter etc. Low 70s should be fine in a carboy. As you creep into the higher 70s some Brett strains can get pretty phenolic in my experience.
     
    #9 OldSock, Dec 22, 2014
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  10. Jake_Ramrod

    Jake_Ramrod Initiate (0) Feb 19, 2013 Kentucky

    Thx for the advice guys. I have actually been paying attention to what you guys in particular have been saying for months. Obviously, OldSock's blog is a treasure trove of information and I have been slowly trying to get up to speed with all of the terminology. There is just so much conflicting info out there that it's hard to get a straight answer sometimes. Jbaka, I actually used your power point for my stc-1000 and Fatcity has answered some of my questions in the past. I think I'll just go with a very basic pale recipe to see how it turns out and fruit/amend/blend from there. I figure I'll try to brew a sour every few months and get a little pipeline going.
     
    #10 Jake_Ramrod, Dec 22, 2014
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  11. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    Interesting.. I haven't gotten them into the real high 70's. I say they are mid 70's as thats what I feel the smallish room would be with the heat running periodically.

    Not in a barrel yet, Haven't decided if I want to toss this golden sour in there first, or put my sour stout in there.. All are in carboys at the moment. Waiting for sour cherry season, whenever that is to barrel the beer.
     
    #11 FATC1TY, Dec 23, 2014
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