drinkslurm
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- Oct 27, 2012
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A little background - I brew 1-gallon batches and I am a bit "rogue". I brew what I feel like and dont really controll temp to much - (outside seasonal room temp), I dont own a hydrometer, nor do I secondary. So far I have had some really good results by brewing smart and simple, and just enjoying what the yeast give me.
Anyway, I brewed a RIS on Saturday - Approx 1.125 target (hopville calc). I did a second runnings and added that to another "kitchen sink" mash of my leftover grains (1.084) (yea I know, this is a big 2nd running brew) and hops I had laying around as a "fun batch". My goal was a very hoppy black DIPA. I pitched SO-4 which went biserk for 24 hrs then slammed on the brakes. I love brett and sour brews, so I added the dreggs from an Anchorage Galaxy White IPA when I pitched the SO-4. I actually added it after I aerated the SO-4. I didnt do a starter but just poured directly into carboy - after reading a post by the MadFermentationist. http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html
Also, about 5 days prior to bottling, I plan on dry hopping with leaf simcoe and adding some medium toasted french oak (soaked in some kind of red wine).
Long story short...My question is, will this give me the sour/brett flavor im looking for? Should I pitch the dregs from another brett/sour/wild brew in a few days after the majority of fermentation ends? Should I make a starter and pitch that? Should I just let it ride?
Anyway, I brewed a RIS on Saturday - Approx 1.125 target (hopville calc). I did a second runnings and added that to another "kitchen sink" mash of my leftover grains (1.084) (yea I know, this is a big 2nd running brew) and hops I had laying around as a "fun batch". My goal was a very hoppy black DIPA. I pitched SO-4 which went biserk for 24 hrs then slammed on the brakes. I love brett and sour brews, so I added the dreggs from an Anchorage Galaxy White IPA when I pitched the SO-4. I actually added it after I aerated the SO-4. I didnt do a starter but just poured directly into carboy - after reading a post by the MadFermentationist. http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html
Also, about 5 days prior to bottling, I plan on dry hopping with leaf simcoe and adding some medium toasted french oak (soaked in some kind of red wine).
Long story short...My question is, will this give me the sour/brett flavor im looking for? Should I pitch the dregs from another brett/sour/wild brew in a few days after the majority of fermentation ends? Should I make a starter and pitch that? Should I just let it ride?