skeezerpleezer
Well-Known Member
Oatmeal Rye Porter @ 6mo about to add oak cubes.
Wlp644
Wyeast1028
Wlp530
Dreggs:
Mikkeller AK Alive
JP Bam Bier
Nice pellicle.
How full is that bucket?
Oatmeal Rye Porter @ 6mo about to add oak cubes.
Wlp644
Wyeast1028
Wlp530
Dreggs:
Mikkeller AK Alive
JP Bam Bier
I wouldn't keg it unless you want to risk permanently contaminating the keg, and all connected tubing, etc the beer will be in contact with. It could become a dedicated sour keg if you're into that. If you are in Texas, you should check out Jester King beers! Also some notable and widely distributed sour beers from Europe include Rodenbach, Monk's Cafe, Petrus (several varieties), and Cuvee de Jacobins. Might also try Orval from Belgium. Not sure if you can get any Prairie Artesian Ales (more funky farmhouse than deeply sour from what I've tasted). You can check www.wherethesourbeersare.com or google for the website and see what you can find in your distribution area. Also Goose Island has several sours - all given feminine names like Sophie, Matilda, Gillian, Halia, Juliet, I think there is one more. The Matlida isn't sour but they are all nice beers.
TD
Tastes good...looks like it may cause hallucinations.
Nice. I got one like that going right now. 3 gallons. It looks horrific, but it smells good. I haven't tasted it yet. Waiting until the 6 month mark.
This was all strained. It was not really intended to be a sour but I am considering a second batch to let it ride.
I just brewed my first all Brett beer and its been in the fermenter almost 3 weeks. I opened it up and it looked very different from what I'm used to seeing. It taste great and the gravity is 1.014 I'm going to recheck it in a few days to make sure it's done. My question is this do I need to wait until this settles out to dry hop or can I dry hop it like it is?
nice! any concerns about headspace?Saison yeast and a roselare blend.
Week 1
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1 month
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2 months
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Any thoughts on this? It's a rye saison w/3711. I did do a split batch that had crooked stave and JP dregs, but I finished that half 30 minutes later. They have been fermenting close together but not enclosed. I thought sanitation/separation was good. They've been going about 2 weeks. Krausens fell within the first week. Think it's still "clean"?View attachment 220376
View attachment 220390View attachment 220391
Very little evidence of pellicle on the "sour" though it was a very vigorous ferment and wouldn't be surprised if there was almost no o2 in there.
The "clean" bucket has definitely been opened more times gravity reading, dry hopping, etc. so, maybe it got contaminated at some point? I wouldn't be upset, just now have to brew something to drink while waiting around for it. Anyone have any specific thoughts on what it might be?
Any reason this might happen in a clean ferment?
The "sour" tastes great with a bit of brett showing already.
My concern though, is really what is going on with my "clean" beer a few posts up with the beautiful white pellicle on it?
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