This weekend I took ownership of a carboy of Oud Bruin. It was brewed on March 20, 2010, from Randy Mosher's RadBrew recipe. Sacc pitched was Wyeast 3522 Belgian Ardennes. On April 20, it was racked to secondary, at which point we threw in a Roselaere blend.
For the first time since that day, the seal was cracked and I pulled enough for a gravity reading (1.008) and a good sample.
Aroma - slight sourness with some fruitiness. I'm happy.
Appearance - very clear reddish brown. I'm happy.
Taste - predominantly sour. Very little in malt or fruitiness to balance. These flavors did make an appearance as I drank the sample, but I'm not sure if they were there, or were simply a product of wishful thinking.
Will carbonating this brew bring out the subtleties of the style? They're there, aromatically at least.
Will letting the brew sit for another several months bring out the other flavors, or will it simply continue to sour?
I hesitate to add any more fermentables, since it's already pretty thin. Maybe some commercial dregs? I have access to Rodenbach Grand Cru and Duchess du Bourgogne.
This is my first sour brew, as well as my first post on these boards.
Please let me know if you need any more info.
Thanks so much and happy brewing!