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I'm going for a beer that has a quick turnaround that I can ferment with my culture of mixed bugs. Added fresh hops to change things up a bit.

4.5 kg Pilsner
0.5 kg Wheat

20 g Chinook (70 min)
30 g Mosaic (5 min)
30 g Mosaic (0 min)
30 g Mosaic (dry hop)

Second generation of sour beer dregs (made a starter)

60 minute infusion mash @ 64C

23L into fermenter
OG 1.043
FG 1.002

Ferment at ~20C in a bucket with the lid partially open for the initial fermentation, then the lid was closed and periodically burped (no airlock).

Dry hopped after a month.
Bottled after 3.5 months

Excited for this one


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Me too!! You know you make a lot of sours when your 3.5 month turnaround is a “quick” turnaround haha


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What's the bottle you used look like. I habe 2 beers with no numbers

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I had a few different types of bottles, mostly Auval (500 mL), probably some 375 mL green belgian and some 500 mL local bottles . I made sure to put some masking tape with the number 5 on them.

Nice sour Adam. I like the funk, barn aromas. Great carbonation level gives a full mouthfeel with a tart, clean finish. Some hop resins present in the flavour. I'm not getting any dry hop aroma. It's a well rounded, easy drinking beer. Thanks for sharing!

one of the best beers I’ve had in some time

Thanks


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John G wrote: ↑

Thu Dec 05, 2019 8:52 pm

Nice sour Adam. I like the funk, barn aromas. Great carbonation level gives a full mouthfeel with a tart, clean finish. Some hop resins present in the flavour. I'm not getting any dry hop aroma. It's a well rounded, easy drinking beer. Thanks for sharing!

As it warmed up the hops really started to showcase. I think I had mine too cold to start. Nice one!

Enjoyed it a lot. Nice aroma and taste! Im terrible describing sours but I liked it!

Could you keg a sour?

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Halifax_Jeff wrote:Enjoyed it a lot. Nice aroma and taste! Im terrible describing sours but I liked it!

Could you keg a sour?

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Absolutely, I have a Flanders red on tap right now. Although some people dedicate a tap, line, and keg to them to ward off eventually sending a ‘clean’ beer through ‘dirty’ lines.

I do not seem to care enough to do that






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Great beer! Lovely balance of tartness and fruity funk, with some light hop notes as well. Dry and easy drinking. Yum!

darciandjenn wrote: ↑

Fri Dec 06, 2019 9:04 am

Great beer! Lovely balance of tartness and fruity funk, with some light hop notes as well. Dry and easy drinking. Yum!

Getting an early start to the morning I see. Glad you folks enjoyed it!

Enjoyed this one, I think the main thing I would change is higher carbonation as my bottle was quite low. Makes me want to do something more dry hopped focused for a sour for a change

I really enjoyed this beer and I don't typically like a lot of sours, although maybe they're starting to grow on me because I seem to say that more often lately haha. Mine was carbed pretty good. Thanks for the beer!

Few days behind due to being busy, but having this beer now while putting lights on the tree and cooking for the freezer over the holidays. It’s a fantastic beer and really well done. I’m indifferent to sours but loving it. Reminds me a bit of Jitney by Tata. Thanks for the beer! Would drink again no questions asked.


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This is damned delicious. I really need to learn how to make a sour... that is on my to do list for this year. Perfectly funky and tart, smells and tastes incredible. Thanks for sharing!

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Having this now. The nose is not appealing to me, however the sour is at a nice level and quite enjoyable. Reminds of a green apple champaign when cold, as it warmed the hops came out more. Thanks for sharing!

Definitely some acetic and THP going on, especially at the finish. Hopping is lovely, and I quite enjoyed drinking it. Thanks Adam!


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I liked the green apple champagne reference - this is a dangerously easy drinker, thanks so much for sharing!

Had a late start - Finally got to this one last night and finally made my account this afternoon. I'll start here since my memory is getting hazzy on the prior ones. I'm picky about my sours but really liked this one. Nice and crisp if that makes any sense. Thanks for sharing!

So rookie question - I kept some dregs from this in the fridge, and I plan on drinking a bunch of other sours over the holidays (got a few Cantillon I'm saving for New Years) - if I just keep pouring the dregs from my sours into the same jar, and then then make a starter, is that essentially it if I wanted to try and replicate something like this? Is it really that easy?

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GCR wrote: ↑

Mon Dec 09, 2019 5:11 pm

So rookie question - I kept some dregs from this in the fridge, and I plan on drinking a bunch of other sours over the holidays (got a few Cantillon I'm saving for New Years) - if I just keep pouring the dregs from my sours into the same jar, and then then make a starter, is that essentially it if I wanted to try and replicate something like this? Is it really that easy?

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These dregs originally came from a wide range of traditional lambics and commercial blends of sour bugs. I was going for maximum variety of bugs. Then I pitched this mix and made a batch of sour beer (gen1). I then reused the gen1 yeast cake to make another sour beer (gen2). I fermented this beer after making a `1.5 L starter from a sample of the gen2 yeast cake. Between batches I store the yeast cake in wort.

The last couple of batches I made have been nice, but I had to work through a few acetic, THP and vomit beers first. Even this one went through a strong rotten egg sulpher phase after it was in the bottle for a few weeks that aged out for the most part. These mixed bug beers are definitely a learning process.

But your asking if you could replicate this beer with dregs and a starter. Who knows, maybe. I'd say it's worth a shot. If it were me starting from scratch, I'd probably also throw in a commercial mix of bugs as well and make sure the wort is quite unfermentable (high mash temp or even better a turbid mash) to leave some food for the bugs. Then reuse that yeast cake after it's aged for a while and see what batch 2 produces.

Ok, cool, thanks. So to confirm, for saving the dregs from bottles, can you just keep adding to that in the fridge? I've got some Stillwell, 2 Crows, Tide & Boar and a bunch of others I was planning to try and save.

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GCR wrote: ↑

Tue Dec 10, 2019 12:31 am

Ok, cool, thanks. So to confirm, for saving the dregs from bottles, can you just keep adding to that in the fridge? I've got some Stillwell, 2 Crows, Tide & Boar and a bunch of others I was planning to try and save.

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I don't think there are any hard set rules on how to go about doing this. I suggest reading American Sour Beers by Tonsmeire and Wild Brews by Sparrow at the least. Make sure the sour beer dregs that you add actually have bugs in them. Kettle soured then pasteurized beers won't work. Following my previous example, I'd put those dregs in some starter wort and keep adding to that. There are lots of other ways and lots of other things to control for other than just species composition. Like I said before my early results weren't always good either.

Sounds like it will be a fun experiment... thanks for the advice and recommendations.

Instead of putting the dregs in the fridge, Maybe I'll try making a little wort and put it in a growler with an airlock, and just add to it periodically until I get a decent amount.

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