SkiGladys
Well-Known Member
After doing a lot of research and looking at pictures, it looks like my Haus Pale Ale has developed a pellicle that resembles pics of Lacto (or maybe Brett?). The beer had an off flavor and seemed too bitter at the end of primary, so I let it sit in a secondary for the last 3 months. Now it has a thick white layer on top with bubbles (some larger than a golf ball).
I just tasted it again and the flavor has improved since the primary fermentation finished. There is no acetane flavor; just a tartness. Because it is not awful (but still not great), I would like to experiment with this batch. I have never considered or tried brewing a sour beer before.
I read another thread where the brewer of an unintentional sour brown ale was encouraged to add cherry or peaches and oak. Do you all think that would work with a bitter (approx 50 IBU - Cascade and Centennial) pale ale?
Any suggestions of what fruit would go best?
I just tasted it again and the flavor has improved since the primary fermentation finished. There is no acetane flavor; just a tartness. Because it is not awful (but still not great), I would like to experiment with this batch. I have never considered or tried brewing a sour beer before.
I read another thread where the brewer of an unintentional sour brown ale was encouraged to add cherry or peaches and oak. Do you all think that would work with a bitter (approx 50 IBU - Cascade and Centennial) pale ale?
Any suggestions of what fruit would go best?