So...brewed up a brown ale...tasted Really well after 2 weeks but I noticed a little fruit character to it. Which got me thinking...
Let's make a sour!
Picked up WLP653 Brettanomyces lambicu, tossed in some oak chips I had soaking in bourbon for a twist, and about a month later tossed in a lbs of fresh cherries!
Am I on the right path? Not that I can turn back now hahah
So I put an air lock on it to let it eat through some of the cherries and about 2 weeks passed I switched to a solid bung. But, this morning it popped that bung right out! Should I stick with an airlock?
Also, how long should I age this? It's starting to smell sour...but I'm sure it can get better!
Let's make a sour!
Picked up WLP653 Brettanomyces lambicu, tossed in some oak chips I had soaking in bourbon for a twist, and about a month later tossed in a lbs of fresh cherries!
Am I on the right path? Not that I can turn back now hahah
So I put an air lock on it to let it eat through some of the cherries and about 2 weeks passed I switched to a solid bung. But, this morning it popped that bung right out! Should I stick with an airlock?
Also, how long should I age this? It's starting to smell sour...but I'm sure it can get better!