I’m brewing my first sour using wisdom gleaned from other posts here. My target beer would be something like a super sour cherry pie beer (dry), or a cheap knockoff of Wicked Weed’s Cerise Morte . A little funk would be a-ok with me
6# pilsner LME
OG: 1.057
I pitched 2 Goodbelly shots (~40B cells) and 11g packet of Nottingham at 95F.
Fermentation is going strong after 12 hours, (hot Notty, obviously)
I plan to add a pack of tart Cherry jungle powder after 5 days, and letting that ride for another two weeks
I considered a hop tea to stop lacto production, but since I’m aiming for maximum sourness, I think it’s better to let pH stop it naturally.
My main question is, what kind of crazy flavors should I be expecting from the Nottingham fermented so hot?
I know that the target beer would likely need some Brett involvement, which I haven’t planned for. My main purpose in making this batch is to learn lessons for the next one and get a sour under my belt. I’ve considered adding dregs from a suitable bottle (unfortunately I don’t have any more cerise morte), but have also seen specific Brett strain for “cherry pie” flavor (wyl5526). I’m completely open to questions and suggestions. I also recently moved from east coast to the west coast, so if you can recommend beers I should replace my cerise mort addiction with while I hone a recipe, I’m all ears.
6# pilsner LME
OG: 1.057
I pitched 2 Goodbelly shots (~40B cells) and 11g packet of Nottingham at 95F.
Fermentation is going strong after 12 hours, (hot Notty, obviously)
I plan to add a pack of tart Cherry jungle powder after 5 days, and letting that ride for another two weeks
I considered a hop tea to stop lacto production, but since I’m aiming for maximum sourness, I think it’s better to let pH stop it naturally.
My main question is, what kind of crazy flavors should I be expecting from the Nottingham fermented so hot?
I know that the target beer would likely need some Brett involvement, which I haven’t planned for. My main purpose in making this batch is to learn lessons for the next one and get a sour under my belt. I’ve considered adding dregs from a suitable bottle (unfortunately I don’t have any more cerise morte), but have also seen specific Brett strain for “cherry pie” flavor (wyl5526). I’m completely open to questions and suggestions. I also recently moved from east coast to the west coast, so if you can recommend beers I should replace my cerise mort addiction with while I hone a recipe, I’m all ears.
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