Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

Sour beers

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

 

  1. thumbsucker

    Well-Known Member

    Joined:
    22/7/16
    Messages:
    135
    Likes Received:
    64
    Gender:
    Male
    Location:
    Melbourne
    Posted 18/1/18
    Ferment to taste keep the Kombucha SCOBY in until it reaches happy profile for your taste. Then take a gravity reading to see how much it has dropped if any. Kombucha is a cluster FUBAR of yeast and bacteria so you may have something close to final gravity or you could have near your OG. Who knows.

    If its gravity has majorly dropped I would be tempted to let it finish by itself and then force carb in a keg before bottling (This avoids adding sugar that can lead to bottle bombs as the Brett goes nuts). Skip hops and US05

    If you boil then pitch US05 bottle condition is null because you will kill anything off that can contribute to bottle conditioning the beer.
     
  2. Zorco

    Well-Known Member

    Joined:
    10/7/14
    Messages:
    2,006
    Likes Received:
    1,011
    Gender:
    Male
    Location:
    Brisbane
    Posted 18/1/18
    mmmmm....scoby
     
  3. Hambone

    Well-Known Member

    Joined:
    2/9/17
    Messages:
    150
    Likes Received:
    54
    Gender:
    Male
    Posted 18/1/18
    Ok great thanks for the advice.
    Cheers
     
  4. Hambone

    Well-Known Member

    Joined:
    2/9/17
    Messages:
    150
    Likes Received:
    54
    Gender:
    Male
    Posted 20/1/18
    OG was 1065, SG 1060 today after 1 week.
    Tastes slightly sour but malty in the mouth after that.
    Probably leave another week then do the boil.
     
  5. Lyrebird_Cycles

    Well-Known Member

    Joined:
    10/7/16
    Messages:
    1,439
    Likes Received:
    775
    Posted 20/1/18
    Not necessarily an infection: hibiscus flower is very acidic by itself. I once developed a hibsicus flavoured wine as a contract job and was surprised by how much acidity the hibiscus contributed. It would be even more evident in beer with its higher pH.
     
  6. Hambone

    Well-Known Member

    Joined:
    2/9/17
    Messages:
    150
    Likes Received:
    54
    Gender:
    Male
    Posted 27/1/18
    Day 14 SG 1045 down from OG 1066. So did a 20 min boil with 5g each of Simcoe, Amarillo and Galaxy at 10 min. Now I will ferment with US05 at 18Degrees Celsius.
    IMG_20180127_191201.jpg
     
Draft saved Draft deleted

Share This Page

Group Builder