Another necro thread.
After sucking at my first attempt in a 2 or 3 day sour with a handful of grain method, I kinda want to have another crack.
For several reasons, including:
1. I like Brett beers now, whereas I'd never tried them 3 years ago. That got me on the slippery slope of sours.
2. SWMBO in a "so suddenly I'm in love with a stranger" moment, loved my Saison
3. Said Saison was brewed with a long mash and overnight left in the keg to cool down and sour just a teensy bit.
4. I have more malted wheat than I will usually use.
Last attempt had the vomit smell in every glass and was really protein-y, even for a wheat beer. It tasted okay, but not what I've since tasted in a good BW, or even a lichtenheiner.
I'm torn between 3191, or (in the tinkering moments) the grain in the kettle method (and lactic acid). Or just leave it for a day in the urn.
How do you get rid of vomit smells in the finished product?