First sour Help!

Discussion in 'Homebrewing' started by lic217, Dec 31, 2014.

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  1. jbakajust1

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

    Yup. My only caveat is to make a starter from the yogurt first, then use the starter for sour worting, a Lacto only, or Lacto first ferment. When pitching straight yogurt into 5 gallons of wort the cell counts can be low, as well as have a low vitality, leading to a DMS bomb (been there, dumped that).
     
    #21 jbakajust1, Dec 31, 2014
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  2. FATC1TY

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

    I can't recall using 3203 before, as I just normally sour wort my berliners and have had great success doing so. Get my sour where I want it, and then I boil it up and make it clean again. Little wait time other than stressing the yeast out with the absurd pH level, and having to pitch it as if it were a lager.

    But, it's a thought, and at this point, it's a mash up, so go with it and see what happens.
     
    #22 FATC1TY, Jan 1, 2015
  3. lic217

    lic217 Pooh-Bah (2,090) Aug 10, 2010 Connecticut
    Pooh-Bah Trader

    i might do the sour mash in the summer or retry the Berliner Weiss another time. It will be much easier for me to keep my cooler in the correct temperature range in the summer. I ended up putting in the the 3203 and through some dregs in from a procrastinator 2 and la roja. It isn't going to be what I originally wanted, but will be interesting. It will be a sour, funky, low abv beer. I know sours take a lot of time, but with the low abv, I am hoping it will be ready in 7 or 8 months.
     
    #23 lic217, Jan 1, 2015
  4. lic217

    lic217 Pooh-Bah (2,090) Aug 10, 2010 Connecticut
    Pooh-Bah Trader

    Any advice on when to transfer to secondary? I see pros to switching early, because there will be more activity which will help if any oxygen is intorduced. However, going to early would result in more trub at the bottom of the fermentor. I am not looking for a really funky brew so I am guessing that i want less trub in seondary. I am thinking I should wait a few weeks before transferring. I am guessing primary fermentation will be done soon.

    Yesterday I waas getting almost a bouble every couple of seconds. Today it has seemed to slow a little. Its only a 1.034 so I am guesssing the primary fermentation is almosty done. The beer has a very bredy/lemon like aroma.
     
    #24 lic217, Jan 2, 2015
  5. lic217

    lic217 Pooh-Bah (2,090) Aug 10, 2010 Connecticut
    Pooh-Bah Trader

    Update: Just transferred to secondary in a keg. Nice sour/tart taste. Not much depth yet. Fg is 1.006, OG was 1.034.
     
    #25 lic217, Jan 23, 2015
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