tag:blogger.com,1999:blog-8066877917844499643.post7794655913446567207..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Extract Sour Stout on Blackberries and Beach PlumsThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8066877917844499643.post-60042116963543971642021-03-17T19:47:54.274-04:002021-03-17T19:47:54.274-04:00Sour Stout Kegged.
Wow, Philly sour is a crazy att...Sour Stout Kegged.<br />Wow, Philly sour is a crazy attenuator. stout went from 1.056 ( used an all grain version of your exact recipe), and left it for 3 weeks (I got lazy), was at 1.011, then dropped onto 1kg raspberries and 2.5kg of blueberries. left another 3 weeks (lazy again).<br /><br />Kegging FG 1.008, so added 150g of lactose to bring it up to 1.011 again.<br />On initial tasting, I think you're right on the blueberries, overwhlemed by a small amount of raspberry, the blueberry flavour is there, but its low and restrained, nice sourness, restrained again (i suspect from the additional of lactose). raspberry on the nose.<br /><br />I'll be posting up the pic etc. on my insta, but im sure the chch brew club will enjoy trying it - cheers forthe inspiration - Rob.<br /><br />@popculturebeerworx - instagramRob Houghnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-16195332781638655342021-02-24T10:46:05.338-05:002021-02-24T10:46:05.338-05:00Mike, thanks for the reply.
Really incredible expe...Mike, thanks for the reply.<br />Really incredible experience with this recipe. My first sour with More than pilsen AND wheat.<br />After fermentation just seem to be a contaminanted Porter, But after fruit addition change a lot for good. Now adding some oak chips on Bourbon.<br />Thanks a lot. From argentina... LucianoAnonymoushttps://www.blogger.com/profile/00484222196760291841noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17048197848641632012021-02-22T12:11:23.919-05:002021-02-22T12:11:23.919-05:00Honestly don't remember... may have just been ...Honestly don't remember... may have just been lazy or waiting for a fermenter to open up? No reason to wait in your case!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31165681950173059412021-02-18T12:50:03.155-05:002021-02-18T12:50:03.155-05:00Hi! I tried the recipe with philly sour... Now is ...Hi! I tried the recipe with philly sour... Now is on secondary and reading again this post i wonder why you Let fermentation for one month AND then add fruit, AND oak AND Let It one month more. Is that for oud bruin yeast? <br />Hope AND wait the answer!!!Anonymoushttps://www.blogger.com/profile/00484222196760291841noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47341932214592173702021-02-10T13:52:49.509-05:002021-02-10T13:52:49.509-05:00I think so, especially if you want more sourness. ...I think so, especially if you want more sourness. We've got plans to add black currants to a really big dark sour we've got in barrels now. Not sure if we'll do it alone or with blackberries/raspberries. I'm not too fond of blueberries, I think they'd be overwhelmed.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4830917522968220412021-02-08T22:36:47.205-05:002021-02-08T22:36:47.205-05:00I'm abandoning the styrian goldings on this on...I'm abandoning the styrian goldings on this one, but i'm about to transfer onto fruit. just trying to think if black currants would go well. otherwise it might be raspberreis and blueberries 1:2 ratio ?I reckon.<br /><br />Thoughts?Anonymoushttps://www.blogger.com/profile/07923770540488513610noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62751179090195331032020-11-25T12:54:07.939-05:002020-11-25T12:54:07.939-05:00It's a lot of flavors, personally I'd just...It's a lot of flavors, personally I'd just do the fruit and then taste and decide if the earthy-orange thing would add to flavor. Certainly could work, I just haven't brewed anything like it. Best of luck, let me know how it turns out! We've got a test batch of dry-hopped sour going with Philly Sour at Sapwood now.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33427784191150080912020-11-22T22:02:10.362-05:002020-11-22T22:02:10.362-05:00Hey Mike,
Have always been keen on doing a sour st...Hey Mike,<br />Have always been keen on doing a sour stout, so with the new philly yeast available, I figured I'd try it out. Will follow your recipe in an allgrain sense (no rye), and pitch 2 packs of this (expensive) yeast.<br />Was planning on potentially dryhopping with Styrian Goldings too - would you suggest that maybe tart cherries would work with the dryhopping and sourness? or what fruit would be best?<br />Anonymoushttps://www.blogger.com/profile/07923770540488513610noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8587092762676665092016-04-14T12:23:38.939-04:002016-04-14T12:23:38.939-04:00Hey Mike, seeings how the PC Oud Bruin blend is pr...Hey Mike, seeings how the PC Oud Bruin blend is pretty much unavailable everywhere, do you have another suggested yeast that will sour it as fast (or close to it) as the Oud Bruin blend? I'd like to have this beer ready to go by November so I can't really go with the 3763 Roeselare blend. Thanks.Wilfred Brimley, J.D.https://www.blogger.com/profile/14740959075330044140noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-921131632669639302016-03-28T16:15:11.508-04:002016-03-28T16:15:11.508-04:00Wouldn't hurt to swap out the Briess 300L roas...Wouldn't hurt to swap out the Briess 300L roasted barley for a more typical 500L version from another maltster. Let me know how it turns out! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-16466262218738416042016-03-26T12:14:32.812-04:002016-03-26T12:14:32.812-04:00Hi Mike,
What changes would you make to the steep...Hi Mike, <br />What changes would you make to the steeping grains and improve the color and make it more stout like? Mike Gosnellhttps://www.blogger.com/profile/09248047800583544812noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8776844308794193962015-03-09T21:48:17.657-04:002015-03-09T21:48:17.657-04:00Yep, my most recent post. Check the link at the bo...Yep, my most recent post. Check the link at the bottom of the post!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26266754023476699992015-03-09T21:22:07.014-04:002015-03-09T21:22:07.014-04:00Hi Mike,
Did you ever keg this? I'm curious ho...Hi Mike,<br />Did you ever keg this? I'm curious how this tastes because mine is still in the secondary and I cannot wait to start drinking this batch. <br />Thanks!mikehttps://www.blogger.com/profile/09966408245926807737noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2578451982990944102015-01-21T18:19:33.333-05:002015-01-21T18:19:33.333-05:00The Rye LME is 70% "Base Malt" 20% rye a...The Rye LME is 70% "Base Malt" 20% rye and 10% crystal 40 according to Briess. The Wheat DME is 65% Wheat and 35% barley according to Muton's.<br /><br />So I'd swap in: 5 lbs pale, 3.25 lbs wheat malt, 1 lb rye malt, and .5 lbs crystal 40 (assuming 70% efficiency).<br /><br />Let me know how it goes!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53192675303159509522015-01-20T11:10:36.194-05:002015-01-20T11:10:36.194-05:00Hi, Mike.
How would you convert this recipe to al...Hi, Mike.<br /><br />How would you convert this recipe to all-grain? Could you switch out the LME for 4.5 lbs Rye Malt and the DME for 5 lbs Wheat? Or do you think that would have too much rye character? (Actually sounds like an interesting recipe, though....)<br /><br />Thanks!<br /><br />ClifClifhttps://www.blogger.com/profile/09065513002122502615noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73667622357772107472014-12-30T19:34:11.585-05:002014-12-30T19:34:11.585-05:00Roeselare is a mix of microbes designed to produce...Roeselare is a mix of microbes designed to produce sour beers with longer waiting times than the Oud Bruin Blend. If you are kegging, you can keg whenever the flavor reaches a point you are happy with. However, if you are bottling you'll need to wait for the gravity to be stable month-over-month, or risk over-carbonation. Might only be six months, but could be longer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56504019744743771622014-12-28T11:58:26.681-05:002014-12-28T11:58:26.681-05:00I'm brewing this recipe today with Wyeast'...I'm brewing this recipe today with Wyeast's Roeselare Blend (3763), you think I can get as speedy of results, or this will be a year long test of patience, as you refer to it in your book...? Since its a blend I figured maybe? ¯\_(ツ)_/¯ Adamhttps://www.blogger.com/profile/09312111766849363038noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53800297305362881802014-12-20T08:33:56.263-05:002014-12-20T08:33:56.263-05:00Decent tartness. I actually have the beer still si...Decent tartness. I actually have the beer still sitting on fruit in the basement. Hoping to preserve some fruity-sweetness to go with the tartness. Waiting for a spot on tap to free up.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84259180767158642802014-12-18T14:30:28.922-05:002014-12-18T14:30:28.922-05:00did the tartness ever come around on this?did the tartness ever come around on this?jnaceyhttps://www.blogger.com/profile/05259680795934912469noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84087493395547631912014-12-01T22:03:30.352-05:002014-12-01T22:03:30.352-05:00Not much longer anyway. I'm planning to get th...Not much longer anyway. I'm planning to get this one once the saison I have on tap kicks. It's actually sitting cool in the cellar already, hoping to preserve the fruit flavor and some sweetness by slowing fermentation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31138173458728219882014-12-01T14:30:29.343-05:002014-12-01T14:30:29.343-05:00Great post! you mention that the Oud Bruin blend m...Great post! you mention that the Oud Bruin blend makes a drinkable sour in two months. Do you plan to age it longer than that, though?Brandon Waitehttps://www.blogger.com/profile/10920638029650361330noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91976374126637051432014-11-27T07:53:21.281-05:002014-11-27T07:53:21.281-05:00I have a batch fermenting with De Bom, but still t...I have a batch fermenting with De Bom, but still too young to make any real judgements. I just hope the gravity stabilizes as quickly as they claim!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59618194474298100362014-11-26T20:56:56.277-05:002014-11-26T20:56:56.277-05:00I'm interested to see how this turns out. I ha...I'm interested to see how this turns out. I have heard less than stellar things about the Oud Bruin blend. I'm wondering if you ever got around to using the De Bom blend? I made a sour pumpkin beer with it that turned out alright, but it's mostly just straight-up lacto sour without too much complexity. But I'm thinking there can be a lot of variability from batch to batch based on how people oxygenate their wort and what temperature they ferment it at.Anonymoushttps://www.blogger.com/profile/15349835565385628269noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23948914812346007972014-11-24T06:55:25.894-05:002014-11-24T06:55:25.894-05:00Depends what your goal is. The Brett C will probab...Depends what your goal is. The Brett C will probably take 6-9 months to stabilize the gravity, which will be considerably lower than it would have been without Brett. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30425508584464484852014-11-23T15:55:28.025-05:002014-11-23T15:55:28.025-05:00Understandable, plenty of bugs etc. out there to t...Understandable, plenty of bugs etc. out there to try/use.<br />Definitely interested to see what this does dow something like a porter or stout.<br />I have a vial of Brett C as well, I I ran with a standard style porter recipe, and threw this blend with the brett C, this would work ok?CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.com