First sour...tips and tricks?

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

  1. primrose54

    primrose54 Apr 7, 2009 Ohio
    Beer Trader

    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 May 24, 2007 New York

    Bay01 and OldSock like this.
  3. CASK1

    CASK1 Jan 7, 2010 Florida

    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. bbarrows

    bbarrows Sep 14, 2008 California

    Patience and read madfermentationist. End of thread.
     
  5. harrymel

    harrymel Dec 15, 2010 Washington

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

    yinzer Nov 24, 2006 Pennsylvania

    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 Dec 15, 2010 Washington

    These are both really excellent suggestions.
     
  8. OldSock

    OldSock Apr 3, 2005 District of Columbia

    Bay01 likes this.
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