Questions tagged [sour]
Beer that is intentionally tart or sour.
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Question of a first time Sake hombrew. 1 week in fermentation and sake tastes sour
I have started my first batch of homebrew sake about 9 days ago, following this video: https://www.youtube.com/watch?v=A3ep5XGdV9I&ab_channel=TheBruSho
I have basically did everything the same ...
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How to add fruit juice without splashing
I want to add fruit juice into my primary fermenter, but preferably want to do this with minimal splashing. Does anyone have any good technique or tips for this?
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Has anyone used Bootleg Biology? Any experience with catching/ growing wild yeast strains?
I just ordered a kit from their website that is for catching/growing wild yeast strains for home brews. I was wondering if anyone else may have used them or tried doing this their selves. It's one ...
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Sour/musty tasting mead
My son and I tried our hand at mead for the first time... I didn't notice a lot of bubbling I thought that it wasn't fermenting correctly but my son thought differently, he's 17. Lol
But when we went ...
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Sour tasting cider with bits floating on top
This is my first time brewing hard cider.
My cider is a yellow/brown colour, smells and tastes a bit sour (think apple cider vinegar), is still sweet but also has these funky bits floating ontop.
I ...
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Why my saké turned out sour?
1st batch was fantastic, tasty, sweet, delicious hot and cold.
I used the same process for 2nd batch:
Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine ...
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Can I reuse a bottle that had a sour lactobacillus beer in it?
I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle?
I have not made any sour beers yet but I've read you should keep separate brewing ...
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Sour beer at home?
Newbie here. I know nothing about making beer. I love sours. Can you make sours at home? Is it too complicated compared to other beer making?
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Re-use my harvested yeast from primary after secondary finished on acetobacter
I was brewing a sour beer with Brett Bruxelensis, when my primary finished I harvested the yeast. The beer was fine.
When I subsequently added it to secondary with raspberries I ended up with vinegar ...
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Droping beer with Brett in Carboy
I brewed a Belle-Saison and it's been in a carboy for 1 month now. Someone with a lot of experience told me he once bought a beer with Brett (Beer was "Orval") and droped the last 100ml into his ...
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Priming a Brett beer (WLP648) for bottling
I am getting ready to bottle my 6 month old sour. I used WLP648 on primary.
I’ve been reading up on this on other forums, but I get mixed insights: some people say to just go ahead per normal, others ...
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How essential is a starter for brewing with Lactobacillus?
I'm going to be tackling this recipe for my first attempt at a kettle sour.
In the notes, it goes over procedures to make a starter. Researching I've come across sources that say you should have a ...
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Sour beer over herbed with Basil
Just brewed a sour with Basil thrown in at flameout. Now 6 weeks into the fermenter with WLP648 there's not much sourness and a bit (overwhelming) flavour of Basil.
I was wondering what my options ...
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Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit
I am making a basil-raspberry sour with WLP648 as yeast. Unfortunately I need to go on a work trip for the next 2-3 weeks and the beer has not fully attenuated fully. I was wondering if it hurts to ...
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Acidic Wort Affect on Immersion Chiller and Flavor
I am looking into building a copper immersion chiller for use on my next batch of beer. I plan on doing a sour ale. Will the low PH of the wort have any negative affect on the chiller? Will it cause ...
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