sour help

Discussion in 'Homebrewing' started by basickness, Jun 6, 2014.

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  1. basickness

    basickness Initiate (0) Apr 20, 2013 Pennsylvania

    Gonna be brewing a brewers best kit this weekend and putting some brett yeast in it. Which would be the best kit to start with?
     
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Are u adding Brett to an already existing recipe? Sure, any kit will do if it contains the bugs u want and you practice safe sanitation :slight_smile: Cheers...checking out brewer's best as we speak.

    http://morebeer.com/search?search=sour+kit


    admittedly, I haven't used any of these kits, but the beers they are trying to replicate, are no slouches.
     
  3. basickness

    basickness Initiate (0) Apr 20, 2013 Pennsylvania

    Ive used a bunch of their kits befoire, really decebt. Just wondering which would be the best base.
     
  4. FATC1TY

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

    Brett doesn't really always mean it's going to be sour.. Some toss some citrus notes, and funk obviously, but sour comes with the addition of lacto/pedio.
     
  5. jbakajust1

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

    Agreed, kinda. Brett doesn't necessarily produce acid. @OldSock dropped a little new info on FB yesterday that certain strains do actually produce Lactic Acid. When culturing Brett strains on plates and starters they can throw Acetic Acid as well, really potent, literally opened the plate and smelled vinegar from a few feet away.

    OP, if you are doing a Brett secondary don't do an overly bitter beer. As this is your first foray into wild country, I would recommend a Saison or Belgian Pale Ale with Orval dregs added at the begging of fermentation, or in secondary if yuo want to keep your equipment separate.
     
  6. TomFoley

    TomFoley Pundit (945) Mar 19, 2005 Pennsylvania

    I've found that limiting exposure to oxygen can greatly reduce the levels of acetic acid. You'll end up with more funk than sour.
     
  7. OldSock

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

    Maybe crossed wires or a typo? I'm not aware of any Brett strains that produce lactic acid.
     
  8. jbakajust1

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

    Disregard my previous posting about Lactic Acid, misread the FB post! My statements about Acetic still stand.
     
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  9. jamescain

    jamescain Initiate (0) Jul 14, 2009 Texas

    My advice would be
    -minimize exposure to O2
    -Brett alone won't sour a beer (or at least not in a good way)
    -have separate plastic equipment and practice good sanitation
    -think of a sour that you like and pick a kit with similar aspects (ie color, maltiness)
    -patience is key
    -you don't really need to hop it (10ibus max)
     
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  10. FATC1TY

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

    Yeah, so like I was saying..

    If you want a brett beer, then add brett to a style that will work with it, hop it low-ish and roll with it.

    If you want a sour, you need more than brett. Roselare blend in a simple grist might work out to keep it easy, but it will take a while to be ready.
     
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