Rasberry Sour.

[Pale Man]

On 2/10/2024 at 9:10 AM, Aussiekraut said:

How did this turn out? Does the Farmhouse Ale yeast work for a sour?

Sorry for the late reply AK, Ive been in the sin bin for two weeks. I didn't get around to brewing this, a few other all grains got in the way.

I will revisit it though as I'm keen. I probably would go with a proper sour yeast, not farmhouse.

[ChairmanDrew]

Hey guys, how long does a sour take to make? It's been close to 2 weeks in the fermentor but the hydrometer readings tell me it's still going. A quick google search came up with this:

"a sour ale can take months to ferment and is typically aged for one to three years."

I wasn't counting on it using up my brewing real estate for that long 

[RDT2]

56 minutes ago, ChairmanDrew said:

Hey guys, how long does a sour take to make? It's been close to 2 weeks in the fermentor but the hydrometer readings tell me it's still going. A quick google search came up with this:

"a sour ale can take months to ferment and is typically aged for one to three years."

I wasn't counting on it using up my brewing real estate for that long 

Are you using philly sour yeast as it should take about a week or there abouts. I usually add my raspberries about day 4 or 5 and keg about 4 days later! They would be talking about ridgy didge sours like flanders reds with the roselare yeast etc 

Edited February 25 by RDT2

[ChairmanDrew]

31 minutes ago, RDT2 said:

Are you using philly sour yeast as it should take about a week or there abouts. I usually add my raspberries about day 4 or 5 and keg about 4 days later! They would be talking about ridgy didge sours like flanders reds with the roselare yeast etc 

Yeah, Philly Sour. It was a slow starter, which from what I've read is pretty normal. I reckon it should be almost done as the ABV is now at about where I expected it. I just don't want it to ferment out the berries when I put them in.

[therealthing691]

On 12/10/2023 at 11:22 PM, Shamus O'Sean said:

Whatever path you take, I will add my voice to the calls for adding the fruit in a hop bag or similar, into the FV toward the end of fermentation.

i dont add in a hop bag but i do add when it is below 1020 1016  as if you dont it takes a lot of flavour  ,In the past 6 yrs i think i have done at least 12 or more brews with raspberry's and the later the better .... i have done it with acidulated malt up to 15%  have done it as a sour .... just as fruit beer ...... with dry enzyme  the later the better  i usually use 1.5 to 2 kg of r

frozen raspberry

and love it ..... But in saying that we all have different tastes have even tried it as a ipa with enigma mix cheers enjoy

 

Edited February 25 by therealthing691

[therealthing691]

also raspberrys are tart and mildly  sour...... the drier the style in my opinion the sour they are  lower your ph and no need for  special yeast makes it much more tart tasting

 look up a raspberry gose cheers