runs4beer
Well-Known Member
- Joined
- Feb 9, 2010
- Messages
- 412
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This is my first sour beer, Im not worryed with its progress but would like some feed back and opines on it.
I was given the More Beer Tart of Darkness kit by a member of my club to brew because he didnt realize that a sour beer would tie up his fermenter space 6-12 month (or more). He didnt buy yeast with the kit and I (unfortunately) wasnt able to pick up a pack of Roeselare that should have been used and settled for WLP 665 Flemish ale blend.
I hit the numbers; my OG was 1.057 hit it with 60 seconds of o2 at a rate of ½ liter per minute and pitched the yeast with out a starter at 70°f.
48 hours later I could see very small bubbles (all most like in a glass of cola) rapidly rising and there was a lot of activity in the air lock (so, what was working there, the Brettanomyces, Lactobacillus, Pediococcus..? Didnt look like Saccharomyces to me).
When I went in to my fermentation chamber a few days later, 5-7 days after pitching the airlock had stopped and Ive not seen it bubble at all since.
21 days after pitching I pulled a gravity sample just to see whats going on and the reading was 1.036. It tasted a little sour and worty and over all clean (not funky). It is relative clear, not unlike when I pitched. I never observed krausen on the surface and wonder if the Saccharomyces ever kicked in.
My question:
I pulled the sample 4 days ago I haven't pulled another sample, should I? If so in a week or so?
Would you think about pitching some Sac. yeast, would you let it ride as is?
I have a slant of Wyeast French Saison 3711 I could pitch or some Cal ale yeast.
I have a new pitch of Bug farm 7 but I was going to use that for something else I have planed but I guess I could pitch a little bit of that.
Thoughts?
I was given the More Beer Tart of Darkness kit by a member of my club to brew because he didnt realize that a sour beer would tie up his fermenter space 6-12 month (or more). He didnt buy yeast with the kit and I (unfortunately) wasnt able to pick up a pack of Roeselare that should have been used and settled for WLP 665 Flemish ale blend.
I hit the numbers; my OG was 1.057 hit it with 60 seconds of o2 at a rate of ½ liter per minute and pitched the yeast with out a starter at 70°f.
48 hours later I could see very small bubbles (all most like in a glass of cola) rapidly rising and there was a lot of activity in the air lock (so, what was working there, the Brettanomyces, Lactobacillus, Pediococcus..? Didnt look like Saccharomyces to me).
When I went in to my fermentation chamber a few days later, 5-7 days after pitching the airlock had stopped and Ive not seen it bubble at all since.
21 days after pitching I pulled a gravity sample just to see whats going on and the reading was 1.036. It tasted a little sour and worty and over all clean (not funky). It is relative clear, not unlike when I pitched. I never observed krausen on the surface and wonder if the Saccharomyces ever kicked in.
My question:
I pulled the sample 4 days ago I haven't pulled another sample, should I? If so in a week or so?
Would you think about pitching some Sac. yeast, would you let it ride as is?
I have a slant of Wyeast French Saison 3711 I could pitch or some Cal ale yeast.
I have a new pitch of Bug farm 7 but I was going to use that for something else I have planed but I guess I could pitch a little bit of that.
Thoughts?