Choose a recipe: There are many different types of sour beer, so choose a recipe that appeals to you. Some common styles include Berliner Weisse, Gose, and Flanders Red.
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Mash and Boil in brew house equipment : Begin by mashing your grains and boiling your wort as you would with any other beer recipe. Make sure to follow your recipe's specific instructions.
Pitch yeast and bacteria in fermenter or brew house: Once your wort has cooled to the appropriate temperature, pitch your yeast as you normally would. Then, add your desired bacteria. This could include Lactobacillus, Pediococcus, or a blend of bacteria. You can add the bacteria directly to the fermenter or use a sour mash technique where you add the bacteria to the wort before boiling.
Ferment: Ferment your beer in beer fermenting vessel as you would with any other beer recipe. Keep in mind that sour beers often take longer to ferment than other beers. The bacteria will continue to produce acidity over time, so it's important to monitor the pH level regularly.
Age: Once fermentation is complete, allow the beer to age for several months in a secondary fermenter or celler/ brite tank. This will give the bacteria time to develop the sour flavor.
Bottle or Keg: Finally, bottle or keg your beer as you would with any other beer recipe. Keep in mind that sour beers can be more carbonated than other beers, so you may need to adjust your carbonation levels accordingly.
Making sour beer can be a bit more complex than brewing other styles of beer, but with Tiantai sour beer brewing equipment, it can be a rewarding experience. Just make sure to sanitize all of your brewing equipment thoroughly to avoid contaminating your beer with unwanted bacteria.
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Emily Gong
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