Originally Posted by smokinghole
It's my understanding that a reason why your beer is so sour is because JP doesn't ferment with the bacteria in primary. They only do that in barrels and in the bottles. So that way the lactic sour twang isn't overwhelming like you seem to have ran into. What's the pH of the sour portion right now?
3 weeks in and the dregs batch is starting to taste pretty good... you tell me... what's the pH? I think the dregs is about 3.5 and the bug-free is about 4.5... wish I could make a real measurement!!
The SG hasn't moved in either batch in 2 weeks, so I think I'm going to rack the primary batch to a bucket and blend until I like the taste, then dry hop (1 oz Liberty) and oak for a week... then keg it... should be awesome! ...and I'll probably have half the sour dregs batch left!!