I bottled this last night. I only ended up getting ~2 gallons into bottles, and that was with a lot of PITA fidgeting with the auto siphon. I was really bummed that I lost so much volume to cherry sludge because it tasted fantastic. The sourness has diminished even further, which I found surprising. I thought it would get more sour as the sugars from the cherries were metabolized
. The malt profile has become more evident, but still subdued. I was uncertain about the addition of the small amount of oats, but I wanted the mouthfeel and head retention and I have an allergy to wheat. So far, I think it was a good idea, with regards to mouthfeel. Final gravity was 1.009. I have some Belgian yeast on the way (WLP530) and can't wait to try this again.
Has anyone else played around with sour mashes? I'm just really stunned with the results in such a short time. The lacto and pedio work quickly at warm temps and in the absence of yeasty competitors. Seriously, 12 hrs of sitting a 120 F and sourness was detectable, 15 hrs and it was pretty sour, 20 hours and it was pretty close to lemon juice!!! And this was just using whatever endospores were hanging out on the 1/2 lb of un-mashed grain.