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Cask Sour

Started by Will_D, March 11, 2015, 07:22:15 PM

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Will_D

We find most time that 10 * 20 is not enough!

We need 12 on the list to be sure. We fill say 18 L out of each. We then combine the rest and use it to top up. Any left over is put next to it under airlock and can be used to top up the cask in the future and to provide gravity samples / drinking samples.
Remember: The Nationals are just round the corner - time to get brewing

molc

Can you clean your kegs properly after having a sour in them or is it a case of using a different container for transport?
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Cahalbrua

So have we decided on a style.

Oud Bruin -
Cahalbrua

Berliner Weisse -

Flanders Red Ale -

Straight (Unblended) Lambic -

Gueuze -

Fruit Lambic -




mcgrath

Quote from: molc on March 12, 2015, 08:36:02 AM
Can you clean your kegs properly after having a sour in them or is it a case of using a different container for transport?

I transported an oud buin in one of my corn's before and have used it for a few ales since no problem. you can strip any rubber seals if you want and put them in boiling water.
But I just gave an extended clean and boiled the lid gasket. I didn't dispense using the posts so left the post seals alone.

molc

I'd go for the old bruin or Berliner weisse. Find the lambics and greuze just a tad too sour.
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

nigel_c

Straight  Lambic would get my vote.

molc

Isn't a greuze a blend of different ages lambics over multiple years?
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

nigel_c

It is. normally an older mixed with a younger. A good bit sourer but will take a lot longer + another barrel.

Will_D

I would go for the base Lambic.

Not a fan of Berliner

Oud Bruin is a single style wheras Lambic can split into various sub styles
Remember: The Nationals are just round the corner - time to get brewing

nigel_c

Yep keep our options open with a base recipe we can play around with after.

Will_D

Ah So Master Recipe'er:

Can the master come up with a 6% base lambic?

Why 6%? Just so that our bugs out compete the wild bugs!
Remember: The Nationals are just round the corner - time to get brewing

Will_D

Bumping this - we are very close!

We have 10 peeps at about 200+ L and a backup 20 from DCB!

One more and we are go for "mash-in"!

(Have been watching old tv about moon landings - just cause there is an eclipse in the morning!)
Remember: The Nationals are just round the corner - time to get brewing

molc

When would we be brewing if this kicks off? Have a dry stout to go on this weekend, so just want to make sure the fermenter is clear when needed
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

nigel_c

Sorry have been away for the last few days.

Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing

I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.

Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer.  ( We can drop this is people prefer a lower % beer.)

Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.

Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine. 
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.

Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)

Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.

Anyway, what do people think so far?

Will_D

The experience of previous cask brews means we won't start for another week or two. Also there is a fair span of time from the first person starting and the last person finishing. Often is been 6 or 8 weeks!

Once the beer is in secondary or tertiary (depending on what containers you have spare) there is no rush.

Also if we are short of 20 litres then the final brew can be used for topping up
Remember: The Nationals are just round the corner - time to get brewing