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brewinhard
05/08/11 02:56 PM  
blending sours with non-sours
I have a couple 18 mos old soured beers (red, oud bruin) that I would like to blend back with a normal ale yeast batch in hopes of decreasing some over-oakiness in the soured versions. If I was to brew another batch for blending with regular ale yeast and blend 50/50 (or so) into another carboy, how long would the two blended beers need to sit before packaging? I am assuming there would be a noticeable fermentation kick up as the critters start to work on any residual sugars in the normal batches. Anyone have any experience with this?
tom sawyer
05/09/11 09:26 AM  
Re: blending sours with non-sours
I don't think you need to wait at all. The wild stuff works very slowly so if you're going to drink these up in a few months there shouldn't be a problem. I'd brew the blend batch fairly dry, this way there isn't much left for the wild bugs to convert.
BrianS
05/09/11 10:43 AM  
Re: blending sours with non-sours
I'd brew the blend batch fairly dry, this way there isn't much left for the wild bugs to convert.

I haven't done this, but I wonder whether you would want to brew the fresh batch on the sweeter side? That way you have some sweetness to blend into the sour to get the right taste profile?

brewinhard
05/09/11 06:35 PM  
Re: blending sours with non-sours
Most likely these blended batches would be kegged and cold conditioned followed by some beer gunning into bottles so I wonder If I would see any fermentation at all?
tom sawyer
05/09/11 07:33 PM  
Re: blending sours with non-sours
You won't be killing the wild yeast or bacteria with this treatment, so if you store them for months then yes you will most likely see some more growth eventually.
Seanywonton
05/20/11 03:19 PM  
Re: blending sours with non-sours
I have tasted a few local commercial sours (kegged) that have been blended like this, and a few times they have had a diacetyl issue (I really don't like that butter flavor aroma, especially in sours!). It seems like the blending with new beer is kicking off another pedio fermentation, producing dicetyl. Which of course would eventually go away when the brett reabsorbs it, or eats it, or whatever it does.
brewinhard
05/20/11 06:36 PM  
Re: blending sours with non-sours
I hear what you are saying Sean and could see how that could happen. Maybe I will blend into a keg and let the beer age for a couple more months together before drinking it. I can't stand any diacetyl in beers either (well at least sours...).
beergoggles
05/21/11 03:34 PM  
Re: blending sours with non-sours
Are you opposed to killing off the bacteria?
brewinhard
05/22/11 06:33 AM  
Re: blending sours with non-sours
Well, I would like to see the beers continue to develop over time. Why what did you have in mind? I am not a fan of pasteurization.
beergoggles
05/22/11 04:28 PM  
Re: blending sours with non-sours
Couldn't you add potassium metabisulfate to kill off the bugs/yeast similar to winemakers when they treat the must? Just a thought as I've never done this.
brewinhard
05/23/11 05:37 PM  
Re: blending sours with non-sours
I believe you could, but I am not so sure I want to add any extra chemicals to my beer. Not to sure what metabisulfate would do to the flavor of beer.
ME
05/23/11 09:47 PM  
Re: blending sours with non-sours
I remember something about that it will not stop or kill off an "active" fermentation. With Sours I am not sure how it would work
 
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