In the last half a year or so, I have done two sours, both are my first attempts. Both were pitched with roselare blend, the red was pitched first with a packet then the brown was put on it's yeast cake.
The red was 1.058 @ pitch and is down to 1.010. A pellicle formed but has now dropped and just some floaties remain.
The brown was 1.055 and is at 1.014 now. Again, a pellicle formed, but has now dropped and just some floaties remain covering the top of the fermentation...not a whole pellicle.
Both have a great nose and great initial taste. They taste and smell exactly how i want them to, but the tartness and pucker is very mild and goes away quickly...it doesn't permeate the soul of the beer and thats what i'm looking for
The brown tastes very much like the sourest of browns, but the pucker goes away right away. I'm concerned that the bugs have stopped doing their things? The indicator i'm looking at is the lack of pellicle (which I know is influenced by oxygen presence) so that isn't very accurate, and the still high gravities of both beverages.
Can anyone give feedback on what their gravities were @ six months? Am I just being impatient?
Should I pitch more bugs?
I'm very hopeful about both of these...they taste great, I'm just looking to get more sour and wonder about the timeline of the gravity drop denoting that I should add more bugs or not is my main question I guess!
Any thoughts and feedback appreciated.
Primary: Petite Saison d'Ete (Bretted), Good Tennis Red IPA
Secondary: Saison, Belgian Strong Dark, Sour Graff (on Cherries), Flander's Red, The Screeching Locust Sour Rye Brown
Bottled: Butternut Autumn Ale, Groundhog's Shadow 2010-2011, Boil Order Imperial Porter
Kegged: Third Eye Pale Ale, Orange Wheat
for all my brews and views (Needs updating)