A little over a month ago I brewed 35 gallons of BM's Centennial Blonde and it's just been hanging out in the fermenters until I get time to keg it up. It's split into 2 ten gallon batches, and 3 5 gallon batches (all brewed as one just split into fermenters).
Some how one of the 5 gallon batches got infected. It has never been opened until now. It has a white stringy and bubbled layer on top that matches all the pictures I see around here of the Brett infected sours. So I'm assuming that's what it is. I opened it up and it smells fine but did not taste it.
The plan is to just let it age out and see what it does.
How well do you think a sour blonde would be? Should I maybe fruit it? Raspberry?
Also how long should she sit?
Never had a plan to do a sour but hey, it's like the SWMBO saying "I'm prego". What ya going to do but just roll with it.
Some how one of the 5 gallon batches got infected. It has never been opened until now. It has a white stringy and bubbled layer on top that matches all the pictures I see around here of the Brett infected sours. So I'm assuming that's what it is. I opened it up and it smells fine but did not taste it.
The plan is to just let it age out and see what it does.
How well do you think a sour blonde would be? Should I maybe fruit it? Raspberry?
Also how long should she sit?
Never had a plan to do a sour but hey, it's like the SWMBO saying "I'm prego". What ya going to do but just roll with it.