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mybluecyan
10/17/11 01:32 AM  
Making good sours
In the last two years, I've come to the conclusion that a good sour beer needs a complex, and estery primary yeast, such as a belgian yeast. For example, say I brewed a 10 gallon batch and fermented half with WLP 001 and the other half with WY 3724. After 5 days the beer is transferred and bugs are pitched.

Fast forward 3-6 months. The beer with Belgian yeast is MUCH more interesting. There's a beautfiful funky brett character, and a depth to the lacto sourness. The begian yeast provides the backbone needed for a unique drinking experience. In comparison, the 001 ( neutral yeast) tastes clean, tart, and one dimensional.

Wondering if others have shared this experience?

Almighty
10/17/11 06:34 PM  
Re: Making good sours
Yes, I agree.

It is even stated in this paper on priming from Northern Brewer. http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf

I guess it just has to do with how the Brett strains react with existing esters and phenols.

It would be neat to know the science behind this.

mybluecyan
10/19/11 11:06 AM  
Re: Making good sours
I'm also curious about the effects of mash temp on a finished sour. Do you guys intentionally mash higher if you plan on souring a beer? Since the gravity at bottling time is so low, mashing high might give the finished beer more body to balance the acid and dryness.

Cisco
10/19/11 12:00 PM  
Re: Making good sours
Yes higher mash temps will help provide food for the critters or you can add body enhancement malts - or both.
 
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