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Sour beers

Discussion in 'General Recipe Discussion' started by mattric, 10/2/13.

 

  1. barls

    causer of chaos and mayhem

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    Posted 12/6/17
    just bottled the oude bruin that was in the barrel that stu and i share. its young but tasty. filled with a red ale to make a flemish red.
     
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  2. skb

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    Posted 12/6/17
    looks bloody great I need to do one, I love a slightly Tart beer
     
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  3. JB

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    Posted 11/7/17
    Benn likes this.
  4. Benn

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    Posted 11/7/17
    Spewin! I'll be on a family holiday.
    ...the sacrifices one has to make.
     
  5. JB

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    Posted 12/7/17
    Yep, it'll be a shame to miss that family holiday.
     
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  6. thumbsucker

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    Posted 25/11/17
  7. Jase

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    Posted 12/12/17

    What size is your barrel Barls?

    Cheers,
    Jase
     
  8. JB

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    Posted 12/12/17
    It was cancelled the week before it was meant to take place, I think the organiser had something personal pop up - can't quite recall.

    Should be on 2018 though.
     
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  9. barls

    causer of chaos and mayhem

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    Posted 12/12/17
    its an octave so 100L
     
  10. Hambone

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    Posted 17/1/18
    I already posted about this on general brewing techniques prior to finding this thread.

    I thought I would try a little sour experiment with a Kombucha SCOBY to see what happens. I made a 5l wort with pale malt extract and steeped pilsener grains.
    After guidance from Milk the Funk, I intend to boil after 5 days and add hops and ferment with US05 as per normal ale.
    Day 1
    IMG_20180114_113250.jpg
    IMG_20180114_113350.jpg
    The bubbles on top is some of the starter.

    Day 3
    IMG_20180116_171359.jpg

    Questions moving forward are:
    1. How long should I ferment for?
    2. How long should I bottle condition for?

    Cheers Hambone
     

    Attached Files:

  11. Zorco

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    Posted 18/1/18
    sour beers are less nice than non-sour beers.

    proven by astrology science
     
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  12. Hambone

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    Posted 18/1/18
    Hahaha maybe.
     
  13. Zorco

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    Posted 18/1/18
    im trying every day to love them... some brilliant lads in Toowooooomba make delicious sours.
     
  14. thumbsucker

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    Posted 18/1/18
    I remember my first sour it was a can of Rodenbach. My mate bought it for me amongst a sampler of beers. I remember taking my first sip and it was a light bulb moment for me, Ohh my God this is the best beer ever, then I had Rodenbach Grand Cru, and then it it became the best beer ever.

    Embrace the acid, live the funk.
     
    JB likes this.
  15. Zorco

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    Posted 18/1/18
    alright.... give me these exemplars and Ill pursue them
     
  16. Hambone

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    Posted 18/1/18
    I've never even tried a sour, yet here I am trying to make a sort of a one.
     
    JB likes this.
  17. Zorco

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    Posted 18/1/18
    Legendary
     
  18. thumbsucker

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    Posted 18/1/18
    That is a recipe for disaster, while the sour beer styles we have today evolved over time naturally it was mostly through trial & error. Stumbling into a sour with no plan is likely to end up with something nasty.

    However sometimes you get lucky, my first sour was a Witbier flavoured with Hibiscus flowers the flowers had some kind of wild yeast on them and I got a secondary infection in the Witbier, it turned out magical. This bright red wheat beer with this lovely floral acidity.
     
  19. thumbsucker

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    Posted 18/1/18
    I recently had a can of Acid by 3 Raven that is a great gateway beer into sours. Pale hop forward beer with a refreshing tart finish, I am told it took Brendan 2 years to get the recipe right.
     
  20. YAPN

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    Posted 18/1/18
    Yep. That was my experience. I threw together 4 sours and got 2 rotten brews, 1 reasonable and the 4th has been in the fermenter for 3 months but not looking good.

    But I now understand a lot more about sours than before. Maybe thats just the way I learn.
     
    JB likes this.
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