Wyeast 3209-PC Oud Bruin Blend

Discussion in 'Homebrewing' started by minderbender, Oct 26, 2014.

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  1. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    I brewed a big malty brown beer and pitched this blend. That was about a month ago. When I racked to secondary yesterday, the beer was at 1.015 and had only a very slightly tart note.

    Does anyone have any experience with this blend? Do you think it will be necessary for me to pitch more aggressive bugs if I want a meaningfully sour beer? I realize the blend only became available in June, so there's a limited amount of experience anyone could have at this point in time, but any opinions are welcome. I'm patient - I'm willing to let it sit a few months and see what happens, which is probably my best bet.
     
    #1 minderbender, Oct 26, 2014
  2. FATC1TY

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

    It will take time. One month is nothing on a beer with bugs that will take 8-12 months to do anything.

    What fermentables did you have in the beer, and did you mash high? Usually whats left from the main yeast is what the pedio and whatnot can use to allow it to get more funky and sour over time.

    However- I think one month in, you are worrying about nothing. Put the beer away for another 10 months and report back.

    Also- why did you put it in a secondary fermenter? You'll be exposing it to more oxygen that way, allowing acetic acid to be made easier.
     
    #2 FATC1TY, Oct 26, 2014
  3. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Thanks for the advice.

    Fermentables:

    72% Pilsner malt
    20% dark Munich malt
    3% Special B
    3% aromatic malt
    2% chocolate malt

    Mashed at 155° Fahrenheit. OG around 1.067.

    Racked it to secondary just to get it off the trub, yeast cake, etc. My understanding is that the only sour beer that stays in primary the whole time is lambic. But this is only my third sour beer, and the first two were a Berliner and a gose (both lactobacillus-based), so this is my first experience with a complicated blend of microbes.

    Anyway as I said I measured 1.015 gravity, so assuming the bugs are still alive in there, they should have plenty to work with. I'll set it aside for 6 months and then check in on it.
     
    #3 minderbender, Oct 27, 2014
  4. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    I brewed a beer with this too, about 2 or 3 months ago. It's just not barely getting sour, give it time I guess. I know why you're asking, because this and De Bom we advertised as fast acting. Remember though, there are no such things in life as miracles.
     
    #4 Daemose, Oct 27, 2014
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  5. OldSock

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

    The issue is that Wyeast advertises it as making a sour beer in two months. Nothing but Sacch and Lacto (De Bom w/o brett from what I can tell), so it shouldn't take 8-12 months.

    I've got a batch fermenting with it, haven't tasted it yet though. I kept the IBUs at 5 to give the L. brevis it's best shot.
     
    #5 OldSock, Oct 28, 2014
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  6. FATC1TY

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


    Wasn't aware they advertised it as a fast souring. I thought De Bom was the only one when I browsed over the ad.
     
    #6 FATC1TY, Oct 28, 2014
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  7. jmarsh123

    jmarsh123 Initiate (0) Mar 31, 2010 Indiana
    Trader

    I've found most commercial blends don't really sour up too much without some "help" from other dregs. I'd still give it some time to give you a better baseline, but if you still aren't happy with its progress after another couple months, you can always add more.
     
    #7 jmarsh123, Oct 28, 2014
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  8. OldSock

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

    A bit hidden, but: "This culture is designed to produce a drinkable beer in 6-8 weeks..." - source
     
    #8 OldSock, Oct 28, 2014
  9. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Heh. Drinkable. Not sour. Clever girls.
     
    #9 Daemose, Oct 28, 2014
  10. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Thanks everyone. I have to admit I didn't realize the blend is just Sacch + Lacto. Honestly I feel a little put out by that - if I had known, I wouldn't have bothered with it. I would have just used Roeselare, or brewed something else.

    Anyway, I will still give it another month or two, but I am thinking I will need to pitch something else to achieve the level of sourness I want. Suggestions are welcome, although I'm thinking I'll just pitch the dregs of a few beers that I like.
     
    #10 minderbender, Nov 4, 2014
  11. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Mine finally got a little tart.
     
    #11 Daemose, Dec 4, 2014
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  12. OldSock

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

    My stout actually soured up pretty nicely. Tart enough to make the blackberries and peach plums I added pop. Just waiting for a tap to open up.
     
    #12 OldSock, Dec 4, 2014
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