landhoney
Well-Known Member
I tasted it today, its definitely beer. Not very well attenuated beer, still sweet, and definitely sour. If I was planning on doing anything with it soon I'd take a gravity reading, but its going to need a few months at least so I'll wait. It may get the dowel treatment, but I'm concerned if there's no Brett it may not produce a pellicle to protect from oxidation/acetobacter. But, during these cold months its supposed to be less of a concern. Also, I think it would be amazingly cool if it did produce a pellicle without adding Brett or any commerical yeast/bacteria.