Sour Porter - Faster than normal turn around.
I'm interested in turning a Sour porter around in a matter of a few months.
I saw the Wyeast PC strains
De BOM and Oudbruin. and wondered if anyone had used them, and what sort of strains are being used in them??
I'm just looking for something mildly tart/funky in a few months, which can age for awhile. I know a couple of people have done something recently with other styles, but a porter really strikes me.
what sort of yeasts will do this.
I was thinking some Lacto-Brevis (I'll keep IBU around 10-15) along with something else.
Maybe some people can offer a steer on something I can turn around in a few months, rather than the 12-18 months.
(I already have a couple of sours running, a Red and Bruin)
Inspiration came from here:
http://www.themadfermentationist.com/2011/06/bourbon-barrel-sour-ch...
http://www.themadfermentationist.com/2014/11/extract-sour-stout-on-...
Replies to This Discussion
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Permalink Reply by Scott Sharp-Heward on
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Hi there,
From what I understand the Oud Bruin blend is probably what you are after- it contains Saccharomyces and a strong Lactobacillus strain (probably Brevis). Keep IBUs low (10-15 as you say) and with a moderate gravity wort you should get some pretty quick souring. Full disclosure: I haven't used this blend. This thread on HBT could be useful for you too http://www.homebrewtalk.com/f127/wyeast-pc-july-sept-2014-sourpaloo....
I currently have a turbid mashed lambic-style brew going with the De Bom blend, which contains Sacc, Brett, and Lacto. It has been going for two months and at last sample (nearly a month ago) had soured to below pH 4. Pretty grunty Lacto alright. This blend might not be great for a sour dark beer as the Brett will likely dry it out a bunch- the combination of dry/sour/roasty may not play well in a finished beer.
Cheers!
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Permalink Reply by Crusader-Rob on
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Yeah, the Oud Bruin blend would be the way to go.
What sort of sacc is in there? Saison? German Ale? Interested to see how this works
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Permalink Reply by Horace on
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You could try a sour mash. Vary the sourness by amount soured and time souring. I have only done this for wheat beers so not sure how it would go in a porter. I imagine it would be a little unidirectional or lacking the complexity in sour profile that you would get with a yeast blend. I have also heard of sour cream being used after primary but have no idea what it would be like.
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HAHA Sour cream? I don't like the sound ofthat. lol.
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Permalink Reply by Richard Jack on
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Why not do a sour mash then ferment with 100% brett?
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I did think about that, but I'm interested in the different yeasts etc. that are out there.
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My thoughts run like this,
I'm brewing a version of this: in the new year:
http://www.themadfermentationist.com/2008/02/temptation-clone.htmlWith separate isolates of Lacto, Pedio and Belgian yeast in primary, followed by Brett secondary to get some funk, and let it age for a bit, then I'll get into the Porter from the yeast cake, in theory the lacto/pedio has been through a generation, and as such should be slightly more sour from the experience. I'll be leaving the brett out of primary, to avoid having the cake drying out the beer too much.
I'll then bulk age for a couple of months. Possibly splitting out for age some on something.
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