I have a starter that smells wonderful, into which I had pitched some Cuvée René dregs about 2 weeks ago. Now, however, I'm trying to decide what would be the best next step for these bugs. I have three beers hanging out in carboys at the moment, finished with their primary fermentation and just hanging out and waiting to be bottled. The fourth option is none-of-the-above (i.e., brew a new beer). Help me decide!
First, I have something that really shouldn't be called a beer at all, and I have not called it one: my Experimental Brew No. 1
. This was loosely inspired by Sumerian date concoctions I'd read about here and elsewhere. It already received some Orval dregs
on March 16. Perhaps it would be improved with something a bit more on the sour side?
Second, I have a simple summer beer with a complicated mixture of yeast strains (all sacc) that I called a Farmhouse Ale
. This is probably my top candidate, with my only reservation being I wouldn't want to risk "messing up" a refreshing session beer for my buddies. But that's no reason to make a brewing decision, is it?
The third choice is a beer I've brewed using wild yeast I harvested from the date slurry used in the Experimental Brew #1: the Wild Ale I
. This is probably my last choice, personally, as I am more interested in seeing how this yeast has performed on its own. A recent hydrometer sample
was promising. But, it might be interesting to set aside one gallon of this beer in a jug with the bugs, getting the best of both worlds...
So, voters, what'll it be?