Been brewing forever and made what should have been a routine wheat ale that is unfortunately weak in malt and hop flavor, bitterness, etc. Not sure what I did but having a buddy over and drinking all afternoon had something to do with it.
It is currently on tap but I want to toss it all back in a carboy and convert it to a lambic/wild brew - I've been lurking here and interested in them for a while now. I was thinking of boiling up a pound of amber DME and tossing it in the wheat with some lambic/wild yeast.
I have NO experience with lambics/wilds and looking for some direction (me=nob). I like sour browns and want to trying to push it in that direction.
Any thoughts on the DME? Recomendations on the yeast?
Thanks in advance for any feedback.
Of note, this is what I used from leftovers...
5# german wheat malt grain (BIAB 152* 60m with mash out to 170*)
2.5# dry wheat extract
1oz Mt. Hood (60m)
1oz Halltauer (flame out)
Safebrew WB-06 (never used this before and maybe its part of my problem)
Who needs OG, hydrometers suck
Fermented quick and with no problems