is anyone willing to post a easy 1st time fruited sour? The ore iam on this site the more I want brew one .
Sours are as easy as any other beer IMO, they just take more time. I let mine sit for a year or more in a better bottle or glass carboy. Plenty of ways to obtain the bugs, I tend to buy the East Coast Yeast blends when they are available and keep the grist pretty simple. Wait to fruit it until about 2 months before bottling/kegging. Proportions of fruit will vary based on the fruit.
For some reason, all my sours end up in a barrel so I end up making 7 1/2 gal batches. Blends (Sac. and bugs) are the way to go IMHO, unless you like making separate starters and fermenting at different temps.
How experienced are you at doing "normal" beers? What sort of beers do you like / dislike? What sort of fruit are you thinking? Have you had any commercial sours? Which ones did you like / dislike?
Used to hate sours till a new friend brought over a very Light colored sour beer. Never had anything like it befor and the abv was3.7. Then had a apricot sour which was also wonderful. I want to use blue berries, raspberries, black berries or any other fruit. I like the taste of most any fruit. I like stouts, pales, IPA, imperials and fruit beers that have not been soured so far. I have been brewing normal beers for over 3 years mostly with good results. Never had a commercial sour I liked, but to be fair used to avoid them. Now I am searching for them
@OldSock has some excellent advice for how to start brewing sour beer. My first sour brews were brown ale kits where I cut the hop levels to 15 IBU or below and used Wyeast Roeselare and some bottle dregs from a couple of my favorite gueuzes. They're still aging, but are coming along quite nicely. Just make sure to use separate gear (siphon, bottling bucket, etc.) to avoid contaminating your clean beers. Edit: I forgot to mention fruit. Wait for the gravity to stabilize (6-12 months), and then rack the beer onto whatever fruit you think will pair well with the flavors in the beer.
Very lightly colored, 3.7% ABV, sour, sounds like a Berlinerweisse to me. There are actually a few really good threads on here on how to make them using the kettle sour method that many have had good experiences with.
i know he triple decotioned the mash, it was super clear highly carbonated and he said it was full on lacto. Truly it was the smoothest drinking sour I had sampled and unlike the other pungent nasty sours I had before. thankyou all for the tips.
I brewed the MoreBeer Russian River Consecration clone a few years ago. It is still drinking great. It started as a strong-ish red ale, then racked onto clack currents, then the bug blend added. A year later, it was just where I wanted it.
