Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > My Wild Ale.
Reply
 
Thread Tools
Old 06-22-2012, 10:28 PM   #1
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default My Wild Ale.

Brewed 7.5 Gallons Thursday June 14 2012. 5 gals went into carboy and other 2.5 went into bucket covered with 2 paint filters which was then left in garage. When checked Saturday morning, fermentation activity was noticed. I brought into basement on Sunday evening as there was some very hot weather coming and airlocked it. Today it is still active with bubbles and (I guess) yeasty chunks floating on the surface.

Very excited to see what happens next.


Click image for larger version

Name:	IMAG1419.jpg
Views:	605
Size:	44.9 KB
ID:	65943  
mloula is offline
 
Reply With Quote
Old 06-22-2012, 10:32 PM   #2
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default

OG 1.049 Today 1.030. Haven't seen one bubble at the airlock.


mloula is offline
 
Reply With Quote
Old 06-22-2012, 10:52 PM   #3
Quaker
Beer Missionary
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Quaker's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Burlington, WI
Posts: 864
Liked 76 Times on 57 Posts
Likes Given: 13

Default

How does it smell or taste?
__________________
My father says, "hobbies are supposed to cost money".
Quaker is offline
 
Reply With Quote
Old 06-22-2012, 10:59 PM   #4
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default

Smell is of sourness and funk and something else that I can't pick out yet. Taste is funky and very pleasant. No sour yet. It looks like it will be drinkable when finished, so far. I. Must. Have. Patience. Which may prove to be difficult.

Thinking I'll make some sour dough bread with the yeast harvest when it's all said and done.
mloula is offline
 
Reply With Quote
Old 06-22-2012, 11:13 PM   #5
Quaker
Beer Missionary
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Quaker's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Burlington, WI
Posts: 864
Liked 76 Times on 57 Posts
Likes Given: 13

Default

I guess if it remains stalled, you could pitch some clean yeast to ferment it further and then let it sit to sour more. But you are probably right, patience may be best.
__________________
My father says, "hobbies are supposed to cost money".
Quaker is offline
 
Reply With Quote
Old 06-22-2012, 11:33 PM   #6
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,375
Liked 118 Times on 98 Posts
Likes Given: 165

Default

Well done with the spontaneous fermentation! I also spontaneously fermented an ale this spring. It went from 1.063 to 1.025 in about three weeks and stalled there. I grew up dregs from a bottle of a JP beer and a Bockor Oud Bruin. Fermentation kicked up again shortly after. If yours stays stalled, you could always do something along those lines.

How long are you going to let it ferment?
__________________
Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), Ginger Strawberry, IPA, DIPA Primary: 10G BoPils (WLP802, S23) Souring: None On Deck: TBD On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20), Zombie Dust clone Updated: 2015/08/06
Untappd: barrooze
barrooze is offline
 
Reply With Quote
Old 06-22-2012, 11:43 PM   #7
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default

Not sure how long to let it go for. Probably until there is no activity on the surface and then some. Hopefully I can let it go another two weeks without checking the gravity at least. http://www.wyeastlab.com/hb_lambicbrewing.cfm I'm not sure how the sequence of bacteria activity applies to me though.

How did your's turn out?
mloula is offline
 
Reply With Quote
Old 06-28-2012, 01:27 AM   #8
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default

So I waited 5 days since last check. WooHoo! Anyway, it's down to 1.010. Not much has changed with aroma or flavor except now there is a very slight sourness at the back of the mouth.
mloula is offline
 
Reply With Quote
Old 06-28-2012, 03:17 AM   #9
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 234 Times on 194 Posts

Default

Quote:
Originally Posted by mloula View Post
Not sure how long to let it go for. Probably until there is no activity on the surface and then some. Hopefully I can let it go another two weeks without checking the gravity at least. http://www.wyeastlab.com/hb_lambicbrewing.cfm I'm not sure how the sequence of bacteria activity applies to me though.

How did your's turn out?
That sequence generally applies but since you aren't working with a pure, selected culture of bugs you may see considerable variance. You may get some early ropy texture or none at all. You may get a lot of diacetyl or none. Etc. If you are willing to let this sit for a long time you may end up with a very interesting beer.
ReverseApacheMaster is offline
 
Reply With Quote
Old 07-03-2012, 08:47 PM   #10
mloula
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Weston, WI
Posts: 33
Liked 5 Times on 3 Posts
Likes Given: 2

Default

Today's sample, 1.008 and a little more sourness. I spose I should let it sit for a while now or I'll sample it so much that I won't have anything left to bottle.

Other thoughts I'm having...The other five gallons I made with this batch and pitched the WLP670 is absolutely delicious. Very little sourness so far, but I'm sure that will come with time as the brett does it's thing. I was planning on adding tart cherries and pinot noir soaked oak chips like Supplication which I thought was amazing. Wondering if I really want to do that to this beer or if I want to add cherries and chips to both batches...........


mloula is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wild yeast from "wild" grapes DrJerryrigger Lambic & Wild Brewing 11 10-15-2011 12:52 AM
The story of my wild so far. boostsr20 Lambic & Wild Brewing 31 09-14-2011 11:48 PM
Wild Brett? -TPM- Lambic & Wild Brewing 1 06-04-2011 06:26 AM
Wild Wheat andybiznoid Lambic & Wild Brewing 1 08-18-2010 05:20 PM
Question about a Wild IPA ace3's carboy Lambic & Wild Brewing 3 10-31-2009 08:18 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS