UPDATE:
This turned out great! Nicely tart/sour (kind of tastes like sweet tart candies). Smell is incredibly complex funk and sour. I couldn't be happier with how this "accident" turned out. I hope to have some bottles age for another year or so and see how it goes, but will likely consume most of them (I only bottled around 2 1/2 gallons) with friends over the winter.
Carbed to 2.6 volumes using standard priming sugar calculations. I did not add any bottling yeast. I debated that a lot, but after lots of HBT reading on the subject decided that the yeast and bugs already in it would get the job done. I expected carbonation to take a lot longer, but was nicely carbed in a month when I cracked the first bottle.
I bottled about 3 gallons of it and racked the remaining 2-ish gallons to a new carboy (to get it off of the trub/yeast). I added around 2 gallons of a Goose Island Matilda clone (Sacc + Brett L) that I was bottling at the same time. A week later I added 2 gallons of un-fermented wort from a Belgian dubbel I was brewing. I'm going to let this ride for another year and see where this solera-ish experiment leads.
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