Back in January i brewed up 3 gallons of a Dawson's Kriek variation, pitched Lambic blend and away it went. I pitched various dregs in as well along the way. In May gravity was 1.012(OG around 1.06). i let this beast sit undisturbed until now, checked grav again and it's still at 1.012 and sour as all hell. Mouth puckering sour.
In July i brewed up a 4 gallons of a belgian pale and pitched only Brett L from a 2L starter. Thing took off and i let it sit for 2 and half months then added some oak which made it quite nice. It's almost wine like.
Anywho, i bottled half the All Brett as is and it quietly sitting in the basesment, with it's other half still in the bucket. I'm thinking of adding cherries to it soon and letting them do their magic for another month.
Question or mainly feedback. I'm thinking of adding cherries to the remaining 2 gal of brett then siphoning in about 1-2 gallons of my sour. My thoughts are this should blend nicely with the cherries adding more to the sour. and the brett beer to kind of mellow it all out. Meanwhile i'd brew up another 2 gal of say a brown and siphon it into my sour carboy on top of the other half of the sour. Confused?
What kind of a timeframe am i looking at for the 1/2 brett and 1/2 sour with cherries? The brett beer is at 1.01 now and i assume whatever is in the sour will continue to eat cherries/left over sugars. does that make sense?
Sorry for the rambling, just trying to rap my head around something.
Would it be safe to assume after 9+ months that the sour is done?
In July i brewed up a 4 gallons of a belgian pale and pitched only Brett L from a 2L starter. Thing took off and i let it sit for 2 and half months then added some oak which made it quite nice. It's almost wine like.
Anywho, i bottled half the All Brett as is and it quietly sitting in the basesment, with it's other half still in the bucket. I'm thinking of adding cherries to it soon and letting them do their magic for another month.
Question or mainly feedback. I'm thinking of adding cherries to the remaining 2 gal of brett then siphoning in about 1-2 gallons of my sour. My thoughts are this should blend nicely with the cherries adding more to the sour. and the brett beer to kind of mellow it all out. Meanwhile i'd brew up another 2 gal of say a brown and siphon it into my sour carboy on top of the other half of the sour. Confused?
What kind of a timeframe am i looking at for the 1/2 brett and 1/2 sour with cherries? The brett beer is at 1.01 now and i assume whatever is in the sour will continue to eat cherries/left over sugars. does that make sense?
Sorry for the rambling, just trying to rap my head around something.
Would it be safe to assume after 9+ months that the sour is done?