Mon Mar 28, 2011 10:06 pm
I recently brewed my first sour beer, Jamil's Oud Bruin from BCS. After gathering as much info about sours as I could, the consensus was that Jamil's method of nearly full fermentation with neutral ale yeast, then adding sour mix to secondary takes FOREVER (well over a year) to get sourness (if ever). I know that JZ is about as reliable a source as you can get, but I've heard a thousand stories about undersoured beers and very few about oversoured beers. So I decided I would only let it go a few days with Cal ale yeast and then transfer to a secondary and add the Belgian sour mix. Everything went fine, strong fermentation in primary. But after a couple days in the secondary with the sour mix, I was seeing very little activity. Now, 2 weeks later, there is no activity whatsoever. No foam, no pellicle, no airlock activity. I am not normally such a worry wort, but when I have a beer that's going to take this long to be ready, I REALLY don't want to screw it up. Any experienced sour makers out there with some info? Should I pitch another vial of sour mix? Or am I just too impatient?
Last edited by
AdamWiz on Mon Apr 18, 2011 4:18 pm, edited 1 time in total.