I wouldn't go that high in ibu. Mine was in that ballpark and it took 4 months to sour noticeably
I brewed this on 5/6/16:
50% Pilsner
27.3% Bohemian Dark
9% Bohemian Wheat
4% Abbey Malt
4% C120
4% Chocolate Malt
1.7% Carafa III
No hops, just sweet 1.058 wort and pitched GY120 straight. It sat at 72* F and seems to have bottomed out at 1.026. That's right at 51% attenuation which is what Gigayeast claims for a 1.060 sweet wort on their website.
Sampled today and it's definitely tart and beginning to get complex fruity esters.
I did a sour stout, but I mashed at 156. Mine was in primary for 10 months. Mine was at the low 70's in the house.
Oh, it was great. If I remember right, fg was 1.004
No, I just ignored it for 10 months. Only thing I did was top off the air lock.
I used a speidel that holds 7.9 gallons. I don't think it was a very vigorous fermentation. Maybe an inch of krausen.
I don't really remember. 8 months, not sure there, I would pitch some sac, bugs are probably ok.
I can't tell you if its normal or not. I did a direct pitch, no starter. I would cold crash and decant, but with the bugs, I'm not sure if they will fall like the yeast. Someone better educated will need to answer that.
I'm sure everything will turn out ok.
just got this yeast in the mail and ill be brewing with it this weekend hopefully it turns out good
i checked on my sour cherry funk on tuesday 2-28-2017 after 4 weeks in primary and it is at 1.008 from 1.050 and it is sour not too complex but im happy with it. its been in a 65F room the whole time and i pitched the yeast at 90f into the fermentor and let it cool down by itself from there. i will be kegging it this weekend and will be adding 5 gal of fresh wort onto the yeast cake to see what that does. im very happy with it so far. i would think it might get more complex as it ages but im not sure how long it will last once its in the keg though lol i will probably split up a couple gallons and add some fruit to those
i checked on my sour cherry funk on tuesday 2-28-2017 after 4 weeks in primary and it is at 1.008 from 1.050 and it is sour not too complex but im happy with it. its been in a 65F room the whole time and i pitched the yeast at 90f into the fermentor and let it cool down by itself from there. i will be kegging it this weekend and will be adding 5 gal of fresh wort onto the yeast cake to see what that does. im very happy with it so far. i would think it might get more complex as it ages but im not sure how long it will last once its in the keg though lol i will probably split up a couple gallons and add some fruit to those
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