terrapinj
Well-Known Member
Does anyone know of any resources or can share some experience with Pedio timelimes when fermenting?
Is there any sort of predictability with when it will get ropey etc?
I just racked my Flanders red to secondary which spent 3 months in primary with Roeselare, JP La Roja Dregs and Consectration dregs.
The beer was surprisingly very tasty and drinkable with a nice medium sourness and a little background complexity.
I saved a jar of the yeast/bugs for future use but thought about doing a simple pale sour with a quick turnaround. I've done a sour mash BW and know that is the most common option for a quick turnaround sour beer but the sample I tasted last night had a bit more complexity and depth albeit no where near the levels of a properly aged sour.
I'd like to try a batch of pale sour and see if it's as enjoyable in 3months or so but not sure if I just got lucky with the pedio not being sick and not getting a glass full of diacetyl.
Is there any sort of predictability with when it will get ropey etc?
I just racked my Flanders red to secondary which spent 3 months in primary with Roeselare, JP La Roja Dregs and Consectration dregs.
The beer was surprisingly very tasty and drinkable with a nice medium sourness and a little background complexity.
I saved a jar of the yeast/bugs for future use but thought about doing a simple pale sour with a quick turnaround. I've done a sour mash BW and know that is the most common option for a quick turnaround sour beer but the sample I tasted last night had a bit more complexity and depth albeit no where near the levels of a properly aged sour.
I'd like to try a batch of pale sour and see if it's as enjoyable in 3months or so but not sure if I just got lucky with the pedio not being sick and not getting a glass full of diacetyl.