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mark
08/29/10 10:48 PM  
Does this sound like a good candidate for souring?
I have a lot of a baltic porter sitting around, too much. It is good, but a tad sweet. It was pretty much munich and vienna for the base, with a bit of caramunich, pale chocolate and carafa special II. It was finished off with some really nice light molasses and a hint of anise seed. Here are the lab specs on it:

OG: 1.083

FG: 1.024

7.35 abv

41 IBU

So yeah, the attenuation just wasn't quite good enough. Anyways, this was brewed last September, and I still have over 10 gallons sitting around. I was thinking of pitching some slurry of roeselare and commercial dregs into 5 gallons of it and seeing what happens. I don't think I have much to lose, but just wondering if anyone has any experiences brewing/tasting a similar beer? Or even just thoughts?

mark
08/29/10 10:49 PM  
Re: Does this sound like a good candidate for sour
sorry, not anise seed. STAR ANISE.
brewinhard
08/30/10 11:52 AM  
Re: Does this sound like a good candidate for sour
Have you had Jolly Pumpkin's Madrega Obscura before? It is a strong soured stout that is quite interesting. I know you have a Baltic Porter, but I think you have a perfect candidate for souring especially with a 1.024 FG. The hops have probably mellowed enough to let the critters shine through in time. I say go for it. At least you will always have the other 5 gallons for comparison. Experiment away!
Cisco
08/30/10 01:42 PM  
Re: Does this sound like a good candidate for sour
Yes, do it. The Roeselare blend makes a pretty consistent end result but may take at least a year. I use it a lot.
tom sawyer
08/31/10 12:30 PM  
Re: Does this sound like a good candidate for sour
I suppose if the beer isn't bitter from roast barley, it might taste good as a sour. Certainly a mildly sour funk would complement a malty brew, Flanders Red proves that. I guess you have to try it to find out, but if it doesn't work out you might try blending with a pale beer to get something more along the lines of a Flanders Red or an oud bruin.
mark
08/31/10 12:40 PM  
Re: Does this sound like a good candidate for sour
Thanks guys, this is pretty much what I figured, just needed to run it past the experts. I'll certainly report back on the results in a year's time or so.

Brewinhard, I don't have access to Jolly Pumpkin beers in Canada. I tried their Bam Biere and Biere de Garde about 3 years ago, and having been craving more ever since!

Tom, the roast character is very subdued, otherwise I would not consider souring it.

jaymo
08/31/10 03:46 PM  
Re: Does this sound like a good candidate for sour
I've soured stouts, dark belgian strongs, and RIS all with great results. They are among my favorite beers I have aging right now, at least tasting the carboy samples. You can definitely sour this beer!
mark
09/27/10 12:15 PM  
Re: Does this sound like a good candidate for sour
I pulled the trigger and racked this onto the slurry from a Flanders Red last night. Probably check on the progress every 6 months or so.
jaymo
09/27/10 03:23 PM  
Re: Does this sound like a good candidate for sour
Nice! I look forward to hearing how it comes along in a few months.
Mark
01/18/11 12:23 PM  
Re: Does this sound like a good candidate for sour
Pulled a sample on Sunday, so it has only been 3.5 months, but wow, it is down to 1.013 and is already quite sour and funky! There is a bit of roast in the aroma, but otherwise it is mostly dominated by the bugs, which I wasn't expecting, at least not so soon. I think I'll check it again in May, then decide whether to keg it up or age further.
DBear
01/18/11 02:02 PM  
Re: Does this sound like a good candidate for sour

@jaymo

What yeasts you have used as primary and what yeast for bugs. I've tried belgian stouts with WLP530,550 in primary - no bugs - and the yeast over whelmed the roastyness. I also get a smokey flavor - from phenols - when the stout warms.

-Cheers

DBear
01/18/11 02:02 PM  
Re: Does this sound like a good candidate for sour

@jaymo

What yeasts you have used as primary and what yeast for bugs. I've tried belgian stouts with WLP530,550 in primary - no bugs - and the yeast over whelmed the roastyness. I also get a smokey flavor - from phenols - when the stout warms.

-Cheers

mark
05/02/11 03:09 PM  
Re: Does this sound like a good candidate for sour
Pulled the trigger and kegged this up about 10 days ago. Gravity got down to 1.012. Pretty incredible what can happen in just 7 months when you build up a house culture with various commercial dregs.

Tastes like a REALLY good Flanders Red with some smooth chocolate notes rounding out the sweetness. Very tart, but not sharp. Well balanced. Shared it at a tasting last Wednesday with 6 other experienced beer geeks. Jaws were literally dropping on the floor, as I said, we don't get many commercial sours here, but we've all tasted the classics.

 
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