JDW81
I make wort, the yeast make it beer.
- Joined
- 19/1/11
- Messages
- 2,400
- Reaction score
- 1,009
I'm about to start out on a sour/funky beer odyssey and will brew a couple of Berliner's to kick off my journey.
I've done lots of reading, however am interested in what experiences people have with the different methods of souring.
I'm not going to bother with sour mashing. I know you can get some amazingly complex results from it, however it's just a bit hit and miss for my liking.
The two methods I'm looking at are fast kettle souring (adding a commercial lacto culture to the cooled, boiled wort in the kettle, souring for 24-48 hours then boiling to kill of the bacteria) and souring prior to primary fermentation with the wyeast lacto, then pitching German Ale yeast. I'd be interested in people's experience who've done this two methods side-by-side and if one gives more depth of flavour than the other.
My other concern is DMS. All my pils containing beers get a 90 minute boil and I've never had a trouble with DMS. Have people who've done a few BWs with only a short boil found DMS to be a issue in the final product?
Will brew a double batch, and ferment one straight, with the other racked onto either blueberries or raspberries and give them time to age in my nice cold garage before summer.
Cheers
JD
I've done lots of reading, however am interested in what experiences people have with the different methods of souring.
I'm not going to bother with sour mashing. I know you can get some amazingly complex results from it, however it's just a bit hit and miss for my liking.
The two methods I'm looking at are fast kettle souring (adding a commercial lacto culture to the cooled, boiled wort in the kettle, souring for 24-48 hours then boiling to kill of the bacteria) and souring prior to primary fermentation with the wyeast lacto, then pitching German Ale yeast. I'd be interested in people's experience who've done this two methods side-by-side and if one gives more depth of flavour than the other.
My other concern is DMS. All my pils containing beers get a 90 minute boil and I've never had a trouble with DMS. Have people who've done a few BWs with only a short boil found DMS to be a issue in the final product?
Will brew a double batch, and ferment one straight, with the other racked onto either blueberries or raspberries and give them time to age in my nice cold garage before summer.
Cheers
JD