Bisco_Ben
Well-Known Member
So I have a mixed fermentation sour brown ale going right now. I sampled the wort 2 days after adding some lacto brevis and the wort was at 3.7pH and smelled like my typical kettle soured wort. I then added belgian ardennes which took off within 24 hours. I just took a sample and the pH is now at 3.5 and the gravity is about half fermented from its OG of about 1.050. out of no where i am now getting a phenolic almost medicinal aroma and slight flavor that hasnt been present before. I am wondering if this is a byproduct of fermentation and if it will clean itself up by the time the beer is finished. Any insight?