Recently I have begun souring beer, which is a simple process of inoculating (infecting) beer with specific micro organisms that like living in beer. So far, I have soured left over beer that was less than perfect, like my earl wit that had a bit too much gypsum and a poor fermentation. I decided to repurpose this beer into a Lambic. I have also started souring my casks, starting with quad/ homemade wine into a rye cask with Roeselare Blend from Wyeast.
Now, repurposing beer is cool, and a great way to start souring beers, but I have way too many questions about the variables in souring to just use my leftovers for this. It was time to brew a 10 gallon batch of Flanders Brown Ale. The brew day was easy for this beer, all until I transferred the cooled wort into all the different fermentors.
So, what am I going to do with all this beer to sour!? that’s right, use up every one gallon jug i can find. To start off I took 5 gallons and put it into a normal 6 gallon better bottle carboy, which I pitched American Ale yeast . This 5 gallon fermentor will be inoculated with Roeselare Blend after fermentation is complete.
The rest of the batch left plenty of room to play with, so I split up the beer into 1 gallon jugs and labeled them 1,2,3 and X, Y. Y is the clean fermented beer that will act as the baseline for comparison (control). 1 was only Brett L, 2 was only Brett B, 3 was yeast and Brett B pitched simultaneously, and X will be Brett L added after regular yeast fermentation. I also used a growler for my wild yeast, which will have US05 added after 3 weeks fermenting.
The beers with only Brett fermentation was very interesting to watch. Brett L seems to be the same micro that infected my Earl Wit. The Brett B fermentation looked crazy for about a week, then everything flocculated.
Now it’s a long wait to start bottling/ blending. which will take about a year!