Author Topic: Sour BREW  (Read 258 times)

Offline HBGUS

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Sour BREW
« on: September 06, 2019, 12:23:54 AM »
Are the following an issue for you or your brewery in producing sour beer:

Length of time to produce
Contamination Risk
Consistency in final product

If so, would you be interested in a product or process that would reduce  these issues?

Would you be more likely to use this type of product if it was an ingredient added to your mash, wort, or another step in the process?

Do you have any other feedback you would like to provide about issues you face in producing sour beer?

Offline dtapke

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Re: Sour BREW
« Reply #1 on: September 06, 2019, 09:15:17 AM »
I mean, you could just tell us what it is you're sellin...

I have no issues with kettle souring or any other souring production myself.
32g eHERMS
Drinking: Dopplebock, NEIPA, Pils
Primary: empty
Secondary/Lagering:
Next Brew: RIS

Offline HBGUS

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Re: Sour BREW
« Reply #2 on: September 06, 2019, 12:05:32 PM »
This is for a college assignment, I don't know much about Fermentation Science! We are currently working on the market research aspect, just trying to identify if this product is something that you would be interested in.

Offline dtapke

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Re: Sour BREW
« Reply #3 on: September 10, 2019, 07:45:34 AM »
Most any brewers that sour have a procedure and lots of literature supporting their procedures already in place that have been successful for other for years.

although sour beers are the trendy new thing, they're also one of the oldest styles. Many breweries have been successfully brewing sour beers for hundreds of years. most homebrewers use either already commercially available products (goodbelly, whitelabs, wyeast, many others) or use a kettle souring procedure that has decades and decades of history behind it.

You may find you'll have better luck with your project on reddit, homebrewtalk, or other-larger forums.
32g eHERMS
Drinking: Dopplebock, NEIPA, Pils
Primary: empty
Secondary/Lagering:
Next Brew: RIS

 

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