So I did an experimental sour mash and my results taste ... well, experimental. This all came about because my father in law had some OLD hops, really old hops. 25 yrs I think, that had been in the freezer. A little research turns up the fact that Lambic's use old hops for their preservatives but no bittering. The wheels in the head start turning and I decide to try a sour mash using these old hops. Recepie was something like
3 day old Sour Mash (~#3 grain and water following Charlie's aging methods)
8 oz 26 yr Old Cascade Hops (1 hr)
Boil, Cool, Top to 5 gallons pitch US-5. wait. Taste.
So now it's fermented. And conditioned in the secondary. And I don't know what to do with it. Like I said, it tastes..well... experimental. What is Sour Mash supposed to taste like? I don't know whether to bottle it or pour it down the drain. I don't even know how to describe it. Maybe if you guys tossed out some adjetives I could try.
It's not "horse sweat" like I hear about Brett.
Who's got an opinion to share?