Bonsai & Brew 4,760 Report post Posted February 2 Here goes nothing! I'll culture these starters in a 105 F water bath for 24-30 hours before pitching in wort tomorrow. 6 swenocha, Creeps McLane, Lorenzai and 3 others reacted to this Share this post Link to post Share on other sites
swenocha 253 Report post Posted February 3 I have been doing these by way of the GoodBelly juices... come out mighty tasty. Interested to see how this works out for you. What's the plan ongoing? Secondary on some fruit of some sort? This is the one I'm currently drinking... Pomengranite Blackberry... quite good IIDSSM... 4 kedogn, MRB Tim, Bonsai & Brew and 1 other reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 3 @swenocha This first attempt is basically an experiment to see what kind of souring I can expect using a mixed culture of Lactobacillus and other yogurt biota. Although I cheated slightly by adjusting the initial pH of these starters using lactic acid, I'm trying to favor the growth of L. acidophilus and L. brevis. In the end, this will be a straight-up, LBK-sized Sour IPA. Hopefully later attempts will utilize fruit, barrel aging, etc., but since I'm a total nube to sours, I'm gonna keep this one fairly simple. If successful, a @Creeps McLane-inspired Berliner Weisse will be next!🍻 6 Shrike, kedogn, swenocha and 3 others reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 4 As turbid as these starters looked after 24 hours, I was surprised that there was little odor beyond that of pale DME wort. After reading about failed yogurt starters, i.e. those including odor descriptors such as "vomit," "baby diaper," and/or "spoiled milk," I was expecting at least some slightly offensive odor. Hopefully, this would indicate a good start to this experiment. Anyway, I adjusted the pH of the unhopped 2-Row wort slightly with a tablespoon of lactic acid, added my starters, mixed, and put kettle on the back burner @ 100-105 F for 24 hours. 2 Big Sarge and hotrod3539 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 4 OK, I have to admit -- I'm starting to feel a little sorry for these Lactobacilli that I worked so hard to grow. From an hour at boiling temp. to 10 F, these poor bastards never knew what they were in for. 2 hotrod3539 and youdontknowme311 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 4 Saccharomyces cerevisiae can take it from here (Mangrove Jack's U.S. West Coast - M44). OG ~ 1.050 SRM ~ 6 IBU ~ 38 pH ~ 3.8 1 hotrod3539 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 17 Before adding a Day 13 dry-hop, I grabbed a hydrometer sample and got a good taste of a pleasant mouth-puckering 1.006 brew. pH is holding at 3.8 so I think I'll cold crash this on Day 18 and bottle next weekend. 4 hotrod3539, kedogn, Shrike and 1 other reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 23 Bottled @ FG 1.006.🍏🍋🍻 6 Shrike, kedogn, Big Sarge and 3 others reacted to this Share this post Link to post Share on other sites
Creeps McLane 4,937 Report post Posted February 23 5 minutes ago, Bonsai & Brew said: Bottled @ FG 1.006.🍏🍋🍻 Dude, im so excited for you. 2 kedogn and Bonsai & Brew reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 24 Moving right along, I started another lacto culture this morning at the lab. This time I added about a tablespoon of lactose to really get things going. Although my plan is subject to change, I'm thinking a Barrel aged Oud Bruin with tart cherries and cacao nibs might make for a nice Christmas Ale. (Sorry, @Creeps McLane, my LHBS was out of malted wheat for that Berliner Weisse recipe that I've had rattling around in my head.) 2 Creeps McLane and hotrod3539 reacted to this Share this post Link to post Share on other sites
Creeps McLane 4,937 Report post Posted February 24 7 minutes ago, Bonsai & Brew said: Moving right along, I started another lacto culture this morning at the lab. This time I added about a tablespoon of lactose to really get things going. Although my plan is subject to change, I'm thinking a Barrel aged Oud Bruin with tart cherries and cacao nibs might make for a nice Christmas Ale. (Sorry, @Creeps McLane, my LHBS was out of malted wheat for that Berliner Wiesse recipe that I've had rattling around in my head.) My wife sent me this pic last night. I think youre missing out cuz she really liked it 1 Bonsai & Brew reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 24 1 minute ago, Creeps McLane said: My wife sent me this pic last night. I think youre missing out cuz she really liked it Thank you for the recommendation -- I will brew a Berliner very soon! 1 Creeps McLane reacted to this Share this post Link to post Share on other sites
Creeps McLane 4,937 Report post Posted February 24 4 minutes ago, Bonsai & Brew said: Thank you for the recommendation -- I will brew a Berliner very soon! So many beers to brew. Where does a guy start? 2 Bonsai & Brew and C-Note 1959 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted February 24 7 minutes ago, Creeps McLane said: So many beers to brew. Where does a guy start? Exactly! I did say my plan was not set in stone, and of course I've already checked out that Redbud and found a simple recipe online... Stay tuned. https://beerandbrewing.com/scared-sour-berliner-weisse-recipe/ 1 Creeps McLane reacted to this Share this post Link to post Share on other sites
C-Note 1959 86 Report post Posted February 24 1 hour ago, Creeps McLane said: So many beers to brew. Where does a guy start? Start with what you like. For me I like IPA's !st, then stout, and porters. That is where I've started. I mean if I have a choice of steak or liver I'll take steak every time. Life is short, enjoy it. 1 Bonsai & Brew reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted March 3 I did brew the Fage Oud Bruin last weekend and added puréed red tart cherries, sherry and oak today. After another 2 or 3 weeks of fermentation, it should be ready to bottle followed by 6 months of aging. 2 C-Note 1959 and hotrod3539 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted March 10 I'm enjoying a 5.8% ABV Hopadopoulos Pale Sour Ale on brew day. 1 Rotbag reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 4,760 Report post Posted June 5 On March 10, 2018 at 3:37 PM, Bonsai & Brew said: I'm enjoying a 5.8% ABV Hopadopoulos Pale Sour Ale on brew day. Hopadopoulos Pale Sour Ale won 2nd place in its category in the Belgian Brew Brawl (Austin, TX). 🍻 6 youdontknowme311, Big Sarge, Shrike and 3 others reacted to this Share this post Link to post Share on other sites
