Beer Forum

Hey I added a WL sour blend to a 1.024 brown about 14 months ago. It is now 1.010. How long should I leve it there, is it just a matter of taist? If I keg it will it continue to sour / ferment or does it drop out like yeast. Im thinking of blending it with a current keged brown, are there any problems if I bottle it IE continued ferment and bottle bombs?

Thanks
Tim

I pitched the same blend into a batch of belgian apricot wheat back in January 2009. It did continue to sour over the years. The last time I checked, the ph was right around 2.8 . Yes it will continue to get sour if you leave it at room temperature. With the gravity at 1.010 after 14 months, the amount of sugar is so low that I doubt bottle bombs will be much of a problem.

I took a bottle of this to a beer fest a couple months ago, mostly for entertainment purposes. It was a blast watching other brewers taste it. (I do have a bit of sadistic streak )
The Brewcasters did try a bottle of this stuff a couple years ago at the end of one of the shows, but Beevo was the only one who liked it. It had developed a bit too much acetic acid and pedio. I have since learned that the best way to keep those under control is to start with the OG high enough that the alcohol level will rise quickly enough to inhibit the growth of those organisms before the taste gets out of hand.

Like you, I plan to use some of this "Ultimate Sour" beer to blend in small quantities of other beers.

I need to brew a proper sour!
Had odells Meddler again last night. Nice barnyardie soury goodness.
Have you had that, boog?

snowcapt wrote:I need to brew a proper sour!
Had odells Meddler again last night. Nice barnyardie soury goodness.
Have you had that, boog?

Had that a couple weeks ago. Very nice!

New Belgium and Russian River did a collaboration beer recently. I think the RR name was something mo betta bretta and the NB version was their Lips of Faith Brett. This was one of the best brett beers I have ever had. See if you can get your hands on one of those.