Sour Noob: What to do with this- - Page 2

**lastsecondapex** · 09-08-2011, 07:20 PM

Here is a pic of the infection, ill taste it tonight

**lastsecondapex** · 09-11-2011, 03:00 PM

Tasted it and it tasted like a fantastic flat English Brown, what I had originally wanted, but now kinda disappointed. I went ahead and pitched some Cantillon dregs and a vial of WL Belgian Sour Blend, we'll see what happens

**lastsecondapex** · 02-04-2012, 02:11 PM

Just an update.

The beer is coming along nicely. The smell is already that of a good Belgian lambic or sour barley Grand Cru, the flavor is lagging a bit behind. I don't think that much of the enjoyable cider vinegar flavor or acidity has quite developed. I figure I will let it go until October and then bottle condition it.

postal_penguin · 02-05-2012, 03:35 AM

I did the same thing with a SMaSH that got infected due to a dried out airlock. I was going to dump it but my fiancee made me keep it so we added 3lbs of raspberry puree and Wyeast lambic blend and its been sitting for about 3 months now. Haven't tasted it yet but I might in a month or so.