|Gross? No, Delicious.|
To grow a Sour Starter:
Take a vessel, such as a mason jar, and add a few table spoons of pale malt to your jar. Mix in enough sugar, honey, or malt extract to get the the gravity of the starter jar to 1.030. To coax the starter to start place it in a warm place, 80-100 degrees Fahrenheit, to get started. The article suggest that a time frame of three days is appropriated to make this. The real scientific key is to get the starter below a PH of 4.3 to kill the nasty bacteria and above 3.8 to protect the Lacto which you presumably want in your beer. You could get a Pedio only sample by letting it descend to 3.8 but not below 3.4.
I took a mason jar and put in 3 tsp of Maris Otter (hoping to get the bacteria I want). I mixed in malt extract until the gravity was 1.030. I set the starter on top of my fridge and waited 2.5 days. I took a reading saturday evening and it wasn't quite ready, by sunday afternoon it might have been just past perfect. Alas I am not going to put this on hold though, I need to see if this is an idiot proof method or if I should just use bottle dregs.
The article suggests a Berliner Weiss or a Oude Bruin as being appropriate styles to try with the starter. I am going to make a Flanders Red Ale (happy compromise). My big batch of Flanders Red is the perfect color, so I'm rebrewing it.
(read more after the break.)
|Nice layer of scum after 12 hours.|
Post Boil Volume: 1.00 gal
Estimated OG: 1.049 SG
Estimated Color: 13.7 SRM
Estimated IBU: 11.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes
6.7 oz Vienna Malt (3.5 SRM) 22.7 %
6.7 oz Wheat Malt, Ger (2.0 SRM) 22.7 %
6.3 oz Munich Malt (9.0 SRM) 21.4 %
6.3 oz Pilsner (2 Row) Ger (2.0 SRM) 21.4 %
1.1 oz Aromatic Malt (26.0 SRM) 3.9 %
1.1 oz Caramunich Malt (56.0 SRM) 3.9 %
1.1 oz Special B Malt (180.0 SRM) 3.9 %
0.10 oz Goldings, East Kent [5.00 %] - Boil 90.0 11.9 IBUs
0.2 US - 05 Safale American ale yeast
1 item Sour Starter
Saccharification Add 6.10 qt of water at 158.3 F 152.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
|It got Nasty.|
Started my sour starter
Mashed my beer in the mid 150's for 90 minutes and drained the brew bag. I did not boil it at this point. I poured it through my funnel with a screen into the fermentor. Added the starter to the wort.
Brewed as normal, chilled, etc.; smelled terrible
Added Brett in the form of Orval Dregs.
Fermentation has really calmed down. There is nothing to do now but give the brettanomyces a few weeks to clean up the sugars. I can't really change the flavors now. If it tastes how it smelled when it was boiling I'll be very disapointed. If it keeps the lactic sourness while adding a soft brett funk and then finishes dry; I'd be overjoyed.