old_fable_farms
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Alright gentlemen, I'm in.
After a trip down to Austin, TX from where i live in South Jersey (where sour beers are virtually unattainable), I acquired quite the appetite for sour beers. I was also fortunate enough to visit Jester King's brewery and try some of their bell-cow beers such as Ol' Oi and of course Funk Metal, as well as other short-term selections. I was also smart enough to purchase a bottle of Ol' Oi and Funk Metal, which I still have.
So naturally, now I'm highly interested in brewing my own. First, I'm still fairly new to homebrewing as an overall practice, and have never attempted to make any sort of sour or wild beer. There's tons of info in this thread, on this forum, and on the internet as a whole, but I do still have some questions.
I plan on stepping up the dredges from my Funk Metal bottle to use for this brew to make it somewhat similar to that delicious nectar. I've done some research into souring beers, and it appears there are several methods between sour mashing, kettle souring, etc, but I'm just unsure on how the dredges from an already sour beer come into play. Usually the other methods include both a normal brewing yeast AND some form of souring (lacto, brett, what have you), but would these dredges act as both?
After reading through this thread, it seems like the OP just used the yeast cake from a previous beer, which was stepped up dredges from a different Jester King selection, and nothing else. I could be wrong. Other posters mention doing the dual approach I just mentioned. I'm also a little confused because from what I've read I'm under the impression that those methods usually involve some form of pasteurizing fairly early in the process to stop the souring, which was not mentioned by the OP.
So If I do rely on my Funk Metal dredges, which will not be a cake from another beer, just a straight starter from those dredges, will that be sufficient? Like I said I'm totally new to this practice and I apologize if my question was answered in a previous post.
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