FAQ

This FAQ will be used to assist brewers in getting past first timer questions and over initial hurdles of brewing with bacterium and alternative yeast cultures. Please review this from time-to-time because it will be updated as often as necessary.

Quick Q&A

I have a question

Q. I am new and want to learn more, or have a question.

A: This wiki is a good place to search for answers, but you should also try to look up the answer to your question in the book "American Sour Beers" by Michael Tonsmeire. Many answers can be found there. If it is not, post your question in Milk The Funk!

My beer doesn't have a pellicle, what do I do

Q: I don't see a pellicle, is my beer OK?

A: The presence or lack of presence of a pellicle are not direct indicators of a good beer. A Pellicle forms when beer comes in contact with oxygen. Limit oxygen by taking samples only occasionally and if you have access to CO2, inject your fermentation vessel after pulling a sample. See pellicle for more information.

How long does a pellicle take to form

Q: How long does a pellicle take to form?

A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. In the end, a pellicle only means there has been some exposure to an unknown amount of oxygen. Otherwise, pellicles have little meaning. See pellicle for more information.

Do I need to wait for the pellicle to drop

Q: Do I need to wait for the pellicle to drop out before I package my beer?

A: The pellicle dropping out has no bearing on the readiness of the beer for packaging, nor the quality of the beer. Don't worry so much about pellicles! See pellicle for more information.

Why did my Lacto beer not sour

Q: My lactobacillus based beer did not turn out sour or even the least bit tart. Why?

A: The biggest factor leading to lack of souring while using lacto is due to the amount of hops in your recipe. Even as much as 2-3 ibu's will inhibit lactic acid production. Try brewing or kettle souring with no hops.

Why did my Roeselare beer not sour

Q: I used Roeselare (or some other commercial mixed culture) and it did not sour yet. What do I do?

A: Sometimes Roeselare and other mixed cultures don't get the acidity that you might want. If it hasn't been a year yet, waiting longer may help, but sometimes it doesn't. If after a year the acidity is not high enough for you, try adding fruit such as cherries or raspberries. The fruit has citric acid in it, and the sugar content will partially be turned into lactic acid by the surviving bacteria (the brewer's yeast will be dead after a year). Brewing with no hops and a very high mash temperature (158°F-160°F) is highly recommended for next time. For more information, see Mixed Cultures and Mixed Fermentation.

Will Brett clean up off-flavors

Q: My beer has off-flavour _____; will it go away if I pitch Brettanomyces?

A: It depends on the off-flavor. Typical yeast character such as banana, clove, and other esters will often be changed by Brett. However, many other flavors will not. As the old saying goes, garbage in, garbage out. It's better to brew a clean beer and then add Brett, rather than try to recover a badly brewed beer by adding Brett.

I used regular yeast and Brett, but my beer isn't sour

Q: I made a beer with Saccharomyces and Brettanomyces, but the beer isn't sour. What do I do?

A: Brett only makes a beer "funky" and fruity. It does not produce a lot of acidity. You need to brew a beer using a lactic acid bacteria such as Lactobacillus or Pediococcus. Check out the Sour Worting and Mixed Fermentation pages.

Alternative Bacteria sources (yogurt, probiotics, etc.)

Q: Will this bacteria source work? Has anyone tried souring a beer with this? What temperature do I use?

A: Check out Alternative Bacteria Sources for a list of what some members have tried so far and their experiences.

What temperature do I kettle sour at

Q: I am making a kettle sour beer. What temperature do I hold at for my bacteria?

A: It depends on your Lactobacillus. Check out our recommendations on the Lacto Culture Chart. The Sour Worting page may also be helpful.

What pitching rate do I use for Lacto or Brett

Q: What pitching rate do I use for Lacto or Brett?

A: For Lacto, use around 500 mL to 1 liter starter volume for 5 gallons of wort. See the Lacto Starter Guide for more info. For Brett, it depends on if you are using Brett in secondary or primary. For secondary, no starter is necessary, although you may choose to make a starter anyway. For 100% Brettanomyces Fermentation lager pitching rates have been used with success. See the Brett Starter Guide for more information.

I want to buy a ph meter

Q: I want to buy a pH meter. What is a good one to buy?

A: We recommend two tried and true models, the Hach Pocket pro+ and the Milwaukee MW102. See PH Meter for more information.

I am traveling to _____, and want to visit some good breweries

Q: I am traveling to another state in the US. Any good recommendations on sour/funky breweries that I should visit?

A: Matt Miller maintains a map for just this purpose! Click here to check it out.

I want to brew a _____

Kettle Sour

We have two great pages that help you brew your first kettle sour. See the Sour Worting page, and the Lacto Culture Charts!

Gose

So, you're looking to brew a Gose (Gose-uh)? A Gose has become a favorite first time tart beer to brew. The dominant flavors in Gose include a lemon tartness, a herbal characteristic from coriander, and saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavors, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV. Our Milk The Funk Gose is a great place to start.

Sour Brown Ale or Lambic

There are many approaches to these styles of beer. They can be a difficult style to make traditionally. We recommend reading this wiki page and deciding on a method to use there.