nbbyrd
Member
- Joined
- Jan 26, 2014
- Messages
- 8
- Reaction score
- 10
Hey folks, I decided to play mad scientist and give my first funky brew experiment a go with the third runnings of an IPA I was brewing at the time.
I collected around 2 gallons of wort, boiled for 15 minutes and added about a half-ounce mix of Citra/Mosaic at flameout, cooled and pitched the dregs from 3 bottles of Jester King (Rare Corals, RU55, and Ol Oi). Ended up with a little less than 2 gallons at 1.035 and only pitched the JK dregs. The airlock had strong activity after a few days.
Now a month later I've taken the first sample to check the progress and it is down to around 1.000-1.001, looks cloudy with a light white film on top, smells and tastes slightly tart with some pleasant barnyard citrus funk. Not a lot of crazy sour or funk but really pleasant and I'm pleased with how it has turned out so far. I guess since Jester King's culture is a blend of native yeasts and bacteria it was able to ferment out a low OG fairly quickly on dregs alone?
So now for my question -- I anticipate that it will develop further into a more complex beer with time, but being around 1.000ish should I plan to bottle it sooner rather than later? And if so, how would y'all recommend priming it? Is there benefit to letting it age in bulk rather than bottles? Any and all advice is appreciated. Cheers!
I collected around 2 gallons of wort, boiled for 15 minutes and added about a half-ounce mix of Citra/Mosaic at flameout, cooled and pitched the dregs from 3 bottles of Jester King (Rare Corals, RU55, and Ol Oi). Ended up with a little less than 2 gallons at 1.035 and only pitched the JK dregs. The airlock had strong activity after a few days.
Now a month later I've taken the first sample to check the progress and it is down to around 1.000-1.001, looks cloudy with a light white film on top, smells and tastes slightly tart with some pleasant barnyard citrus funk. Not a lot of crazy sour or funk but really pleasant and I'm pleased with how it has turned out so far. I guess since Jester King's culture is a blend of native yeasts and bacteria it was able to ferment out a low OG fairly quickly on dregs alone?
So now for my question -- I anticipate that it will develop further into a more complex beer with time, but being around 1.000ish should I plan to bottle it sooner rather than later? And if so, how would y'all recommend priming it? Is there benefit to letting it age in bulk rather than bottles? Any and all advice is appreciated. Cheers!