Making Lambic w/ White Labs Sour Blend

Discussion in 'Homebrewing' started by WalkerHater, Jul 1, 2015.

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  1. WalkerHater

    WalkerHater Initiate (0) Jun 30, 2015 Northern Ireland

    i brewed about 12 days ago with generic ale yeast. Bout 7 days after that, I racked to secondary and pitched te Sour Blend. I was just wondering bout how long before signs of "funk" start to appear? I mean like the white "scum" layer, etc.
    Any info or tips would be appreciated as well.
    Thx
     
    #1 WalkerHater, Jul 1, 2015
  2. WalkerHater

    WalkerHater Initiate (0) Jun 30, 2015 Northern Ireland

    Basic brew. Partial mash w/ marris otter, wheat flakes. Added DME late in boil. 3 gallon finishing.
    OG 1.054. After fermentation, made another gallon "starter" for Sour mix to eat. Add that to 3 gallon fermented batch w/ Sour Mix. Fermentation looked like any other stock ale. So I was wondering the sour effects would start?
    Is is a matter of months, I mean is it gradual ?
     
    #2 WalkerHater, Jul 1, 2015
  3. WalkerHater

    WalkerHater Initiate (0) Jun 30, 2015 Northern Ireland

    Dried out Saaz. (Sat out in Muslin Bag in kitchen for 2 weeks)
    So do u have any idea?
     
    #3 WalkerHater, Jul 1, 2015
  4. WalkerHater

    WalkerHater Initiate (0) Jun 30, 2015 Northern Ireland

    Alpha Acid% 3.1-- 50g
    Initial ferment in Plastic
    Secondary now in Glass Carboy
     
    #4 WalkerHater, Jul 1, 2015
  5. Mag00n

    Mag00n Initiate (0) Nov 21, 2008 New York

    Start here:

    http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html

    His book is also excellent
    http://www.amazon.com/American-Sour-Beers-Michael-Tonsmeire/dp/1938469119

    It can take quite a while for funky flavors to develop. 3-24months. The pellicle is a sign that oxygen is present like bhd said. So it depends on the type of vessel youre aging in(o2 permeability) and how much headspace there is.
     
    #5 Mag00n, Jul 1, 2015
    OldSock likes this.
  6. WalkerHater

    WalkerHater Initiate (0) Jun 30, 2015 Northern Ireland

    Just curious as well, would it be a good idea to add more Wort to reduce the head space in my Secondary (glass carboy). I've also added some more dregs as well
     
    #6 WalkerHater, Jul 30, 2015
  7. OldSock

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

    As long as you aren't opening it up regularly, some head space isn't a big concern in a carboy (like it is in a barrel). Luckily the oxygen permeability of glass/plastic/stainless aren't changed by whether or not they are in contact with liquid (as oak is).

    For a long-aged sour like this, one key is not getting too worried. Give it time, make sure the airlock stays filled, and otherwise ignore it for at least six months. Although a few bottles of choice dregs never hurt!
     
    #7 OldSock, Jul 31, 2015
    machalel likes this.
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