White Labs Belgian Sour Mix

JerCraigs · Post by **JerCraigs** » Wed Mar 23, 2011 9:36 am

http://www.homebrew-supplies.ca/viartsh ... em_id=1244

Is this enough to pitch for a 5 gallon batch do you think?

markaberrant · Post by **markaberrant** » Wed Mar 23, 2011 10:13 am

Absolutely. It is not like you are looking for a fast ferment with a sour beer. However, if you are not seeing any signs of fermentation after 48-72 hours, you can pitch a low attenuating ale strain (I like to use Coopers or Muntons for this purpose because they are so cheap).

matt7215 · Post by **matt7215** » Wed Mar 23, 2011 10:39 am

yeah it should be fine.

pitch the WL and let it get a good head start, like mark said if you dont see any signs of fermentationafter a few days then pitch a sac strain.

whats the base recipe?

make sure to keep the hopping rate quite low so the bugs can do their work.

Scottatron · Post by **Scottatron** » Wed Mar 23, 2011 11:09 am

You can always pitch some bottle dregs too (that has the particular bugs you are looking for) and that should help if you don't see any signs.

matt7215 · Post by **matt7215** » Wed Mar 23, 2011 11:36 am

Scottatron wrote:You can always pitch some bottle dregs too (that has the particular bugs you are looking for) and that should help if you don't see any signs.

yeah if possible pitch some dregs with the WL before pitching anything else

JerCraigs · Post by **JerCraigs** » Wed Mar 23, 2011 2:38 pm

I still have the cherry juice in the freezer I was going to use for this:
http://www.bartowel.com/board/viewtopic ... highlight=

My original plan was to do a Magnotta Wheat kit as a saison and add the cherry juice to the secondary. Am considering using the lambic blend now and going a little more sour.

Scottatron · Post by **Scottatron** » Tue Mar 29, 2011 4:17 pm

JerCraigs wrote:I still have the cherry juice in the freezer I was going to use for this:
http://www.bartowel.com/board/viewtopic ... highlight=

My original plan was to do a Magnotta Wheat kit as a saison and add the cherry juice to the secondary. Am considering using the lambic blend now and going a little more sour.

Why use juice? Why not crush some cherries? I suppose juice is easier. Just curious.

JerCraigs · Post by **JerCraigs** » Tue Mar 29, 2011 8:39 pm

I already have the sour cherry concentrate is the main reason, and using it was sort of the impetus for doing the beer.

JerCraigs · Post by **JerCraigs** » Tue Mar 29, 2011 8:43 pm

Okay, am I an idiot or is it impossible to add anything to a cart on that webpage?

Cale · Post by **Cale** » Tue Mar 29, 2011 9:08 pm

JerCraigs wrote:Okay, am I an idiot or is it impossible to add anything to a cart on that webpage?

They shut the store down for a while so they can switch over to a new inventory system - part of their transition to the new location.

JerCraigs · Post by **JerCraigs** » Wed Mar 30, 2011 11:44 am

Can you order over the phone still?