reverendj1
Well-Known Member
Okay, I had a happy accident with one of my last batches. I was making a Game of Thrones inspired gruit, based on a 13-14th century recipe I found online. Prior to boil, this was by far my most unsanitized batch, including using fresh snowfall for water and filtering through tree branches. My goal was to be authentic both in process and recipe. You can read my detailed brew notes here.
Now instead of cooling with a wort chiller, I placed my kettle in the snow, and left it open overnight. I was hoping to pick up a few wild yeasties. The next morning, I got a little worried, so I reboiled it for 10 minutes, then cooled it in the snow (with the cover on), put it in the fermenter and pitched my yeast. At any rate, yesterday was the day this finally came up to drink, and it was way sour. It is delicious, don't get me wrong, but it has the sourness of a full-blown sour. Which is pretty funny because I was telling my co-brewer just hours before trying it that we need to make our first sour.
I always thought that the lacto takes a while (as in months) to make a sour, so do you think the less than 24 hours it was left to the elements would have been enough time to sour it, or do you think I must have picked up an infection in the fermenter?
Now instead of cooling with a wort chiller, I placed my kettle in the snow, and left it open overnight. I was hoping to pick up a few wild yeasties. The next morning, I got a little worried, so I reboiled it for 10 minutes, then cooled it in the snow (with the cover on), put it in the fermenter and pitched my yeast. At any rate, yesterday was the day this finally came up to drink, and it was way sour. It is delicious, don't get me wrong, but it has the sourness of a full-blown sour. Which is pretty funny because I was telling my co-brewer just hours before trying it that we need to make our first sour.
I always thought that the lacto takes a while (as in months) to make a sour, so do you think the less than 24 hours it was left to the elements would have been enough time to sour it, or do you think I must have picked up an infection in the fermenter?