Charlottesville Area Masters of Real Ale

Last night, I tasted two sour beers that I've been fermenting since August and September. One is a light lambic sort of thing, 50% wheat, 50% pale malt.  The other is a Flanders red.  Both developed really nice tartness and fruity brett characteristics.  But both beers are lacking acidity; they have a little, but not enough (for me anyway).  They have been fermenting in glass carboys from the beginning, which from what I've read and heard doesn't allow enough oxygen in to get the acidifying bacteria going.  I had the same problem last year. I can aerate a little during the kegging process which will get the bacteria going and produce a little bit more acidity. These are still two beers that I'm really happy with, even as they are.
But now I'm thinking about what to do for this year's batch of sours. I have a 3 gallon plastic bucket that would serve nicely as a fermenter.  I'm also considering buying a 5L or 10L barrel. (Check these out: http://www.milehidistilling.com/Oak_Barrels_Whisky_Barrel_OAK_KEGS_s/68.htm)  I could do a 5 gallon batch and split it between the plastic bucket and the barrel. I also have a packet of Roeselare from last year that I could pitch direct into primary. The bacteria should be in better shape than the yeast after a year of storage, so this could help some acidity development.  Thoughts anyone? And is anyone interested in buying some mini-barrels or know of a good source?

I don't know much about sour beer, Greg, as I am not much of a fan myself.  However, I saw this recently on the Mad Fermentationist and it might be of some interest to you.  He reviewed different methods to increase sourness or funk in a funky beer that did not go far enough.

Hope it helps.

http://madfermentationist.blogspot.com/2009/04/brewing-sour-beer-with-acid.html

Thanks for the link Tom. I read that article and the comments that followed.  It was all very helpful.  As crazy as it initially sounded, Raj Apte's technique for the oak chair leg actually makes sense. A brewery like Rodenbach is brewing large volumes.  So when they barrel age the beer in large quantities, the barrel surface to volume of beer ratio is very small; something that can't be mimicked by barrel aging in a homebrew setting.  If we as homebrewers try to barrel age, the surface area of beer in contact with the barrel is too great, allowing too much oxygen permeation, and over acidification by acetobacteria.  But by lessening the oak in contact with the beer by using an oak chair leg or an oak dowel, we can come pretty close to mimicking the barrel effects on the beer.  I like the alterations to the technique that the Mad Fermentationist made.  I'm looking into this further and checked out some oak dowel rods at Lowe's last night.  The acid tests that the Mad Fermentationist did were also very informative. Sounds like the best way to add acid to a not-acid-enough-beer is to make a malt vinegar.  Otherwise, you're stuck with medicinal and odd flavors that don't blend quite right, just like adding flavoring extracts to beer. I'll keep you guys posted as to what I decide to do.  But I welcome ideas in the meantime!

Glad it helped, Greg.  I have never done much with this part of the beer world, as I am not a big sour fan, but I admire those that dabble in it.  I do remember someone on the Brewing Network saying that you have to be careful with wood you get at Lowes or other home improvement stored because it usually has some sort of finish on it, even if you can't see it.  Further, there was discussion that the oak used in barrels is aged and toasted before use and that helps minimize the pitch and other wood characteristics that you don't want in your beer.  I do know that places like MoreBeer sell oak spirals and dowels for wine making that might give you a better effect.  Again, I have not done any of this, just relaying information I remember hearing on podcasts.

If you want some further information, check out these Jamil shows:

http://thebrewingnetwork.com/shows/The-Jamil-Show/Flanders-Brown-Ale/Oud-Bruin-The-Jamil-Show-10-06-08
http://thebrewingnetwork.com/shows/The-Jamil-Show/Lambic-Gueuze-Fruit-Lambic-The-Jamil-Show-06-02-08

And these Sunday Sessions:

http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-11-23-08-Shea-Comfort
http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-04-06-08-Homebrewing-Sour-Beer


Cheers,

Tom

The Jamil Flander's Red is one of the best style shows. I'm pretty for a Rodenbach Grand-Cru-esque brew. Wood. French Medium. Roeselare strain. Maybe 2 years. Yum!