Love the color on that! The logo almost looks fake, like it was added to the picture! I think it is because of the almost glowing like color, really makes that logo on the glass pop!
Love the color on that! The logo almost looks fake, like it was added to the picture! I think it is because of the almost glowing like color, really makes that logo on the glass pop!
Love the color on that! The logo almost looks fake, like it was added to the picture! I think it is because of the almost glowing like color, really makes that logo on the glass pop!
lol, I did not mean to call you out like that!Yeah the logo was added ahaha!
Looks to me like a pellicle. Did you pasteurize the fruit?Help needed....first time sour brewer. Was ready to keg and this is what I found. Is this good or real bad? Used this recipe and added raspberries 10 days ago.
No, I used frozen straight from the bag as was advised in the original post. I went ahead and kegged the beer, from under. Figured I could try it. So, from what I see online, it's common with sours. Think I'm ok?Looks to me like a pellicle. Did you pasteurize the fruit?
The microbes you pitched do not form a pellicle. Therefore wild microbes were introduced somehow .... Most likely from the fruit, in my opinion, unless you had any other known lapse in sanitation.No, I used frozen straight from the bag as was advised in the original post. I went ahead and kegged the beer, from under. Figured I could try it. So, from what I see online, it's common with sours. Think I'm ok?
No known sanitation lapse but not saying it didn't happen.The microbes you pitched do not form a pellicle. Therefore wild microbes were introduced somehow .... Most likely from the fruit, in my opinion, unless you had any other known lapse in sanitation.
Traditional sours have Brettanomyces (Brett) yeast, so you can't really compare them to a beer without Brett.How does the souring taste as compared to a lambic or other “traditionally” soured beer (that takes too long)? Thin, one dimensional? Similar?
how are we dealing with berries and filtration? i had some blackberry puree and dumped it in, and now there's just suspended bits of berry all in the beer, pieces floating on top, etc. etc. totally screwed. i let it ferment in the corny with a floating diptube thinking that'd be enough to be able to pull clear beer off of it. no dice. foamy beer with tiny berry bits and likely clogged posts, etc.
it tastes great, but its like all foam...and bits.
Brewed this weekend. Adding tart cherry concentrate next week. I also am using Imperial Suburban Brett instead of the sour pitch. Homebrew shop had it in the free bin since it was close dated. So far so good. Curious to see how this wild beast finishes!This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle souring. It gives a bit more complexity from the lacto and always seems to end up at about the right acidity level. The OG and mash temp give the right body and sweetness to work with the acidity, and allow the flavours from the fruit to shine through. There are some really good threads about co-pitching simple sours including Fast Souring - Modern Methods
Importantly, don't be worried about contaminating equipment. It WON'T happen. L. plantarum is so hop intolerant that it won't infect your other hopped beers.
INGREDIENTS:
2/3 Pilsner malt. 1/3 Wheat malt. Aim for an OG around 1.045.
No hops.
PROCESS:
Mash at 155F for an hour.
Collect wort and boil for 10 minutes.
Chill to pitching temps and pitch a packet of US05 per 5gal and 1g of Lallemand/Wildbrew Sour Pitch (Lactobacillus plantarum). That's half of what the instructions say to use for Sour Pitch, but is more than enough. I suspect pitching half a gram per 5 gal would get the job done.
Ferment at around 66 to 70F until primary is nearly finished then rack onto fruit. Try to rack just BEFORE reaching FG so the yeast are still active to scrub oxygen picked up during transfer. It normally takes about 4 to 5 days to this point.
Rack onto fruit (explained below) and leave for a further 2 weeks. Try to minimise oxygen/splashing during transfer as it seems to reduce the fresh fruit flavour.
FRUITING:
I mostly use packaged frozen fruits which work really well. There's no need to pasteurise or sanitise. Fruit should go into a grain bag (or paint strainer bag) into the secondary fermenter, then rack beer on top.
Raspberries: Use about 1.5 to 2lbs in 5 gal. Tip them straight into the grain bag.
Mango: Mush up thawed, chopped frozen mango. I bash it with my grain paddle. Use about 3lbs in 5gal.
Blueberries: As per mango.
Passionfruit pulp: Use about 3lbs per 5gal. Tip it straight into the grain bag. Others have reported good results with passionfruit puree.
These are the only fruits I've tried so far, and all have been great. Raspberries have definitely been the favourite.
There's lots of other good fruiting info on the Milk the Funk Wiki Soured Fruit Beer
but I find I use a lot less that what is suggested in this beer.
Cheers and enjoy!
Brewed this weekend. Adding tart cherry concentrate next week. I also am using Imperial Suburban Brett instead of the sour pitch. Homebrew shop had it in the free bin since it was close dated. So far so good. Curious to see how this wild beast finishes!
how are we dealing with berries and filtration?
How many Swanson's Probiotics caps would you use when you co-pitch?
You don't need steeping grains. Just a mix of pils and wheat extracts. If you want to steep, make it a partial mash instead - steep (mash) your pils malt at about 152F for an hour.
I'd guess there's a problem with your gravity measurements - maybe due to the fruit not being fully mixed in (i.e. you just rack on top of fruit or add it gently to the fermenter). After two weeks on fruit, if the yeast was healthy and it was warm enough, it should be finished and ready to bottle.
I'm going to keep it in the fermenters for another week, could only make it better!
If you got 1.010 from hydrometer readings then it's likely done. Refractometers aren't accurate with alcohol in the solution.I was also thinking my gravity readings were off but I used both a refractometer and a hydrometer each time I measured. The readings were stable over a week for each (1.010 for both hydrometer readings and 1.020 for the refractometer). I'm going to keep it in the fermenters for another week, could only make it better!
I bottled today, thanks all for the feedback and reassurances!Not quite - extra time in the fermenter is a chance for Oxygen to do some damage. I think you should go ahead and bottle now.
I figured the reading wouldn't be accurate, I just wanted to see if there was any change between the refractometer readings one week apart. The hydrometer at least told me the true FG.If you got 1.010 from hydrometer readings then it's likely done. Refractometers aren't accurate with alcohol in the solution.
I just add Calcium chloride to get about 50ppm Calcium. No sulfate. I also like a bit of Sodium in these - about four grams of table salt for a five gallon batch.
thanks...calcium chloride in the boil as well? or in the mash? sorry, i think thats my last question! Hoping to get started on this in the next hour!In the boil
thanks...calcium chloride in the boil as well? or in the mash? sorry, i think thats my last question! Hoping to get started on this in the next hour!
I don't want to waste the raspberries though if i already have a drain pour on my hands. Would adding a few more swanson capsules along with a few pounds of raspberries make any difference?
No need to drain pour. Others have tried souring after fermentation with limited success, so maybe avoid that path, but you can still boil some hops to add a 'hop tea' and have a non-sour beer.
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