AHA Surly Wort Rally

[evegoe]

https://instagram.com/p/5U728anI3z/

3.52 from what SurlyBrewer posted.

Mine is down to 1.013 and tasted really nice.

 

[Firewalker11]

damn you MN people. Why can't I get this around my place

Once I bottle it, I can send you a couple to enjoy. I don't intend on drinking all of this as I am not a big sour beer kind of guy.

 

[Subdivisions]

Once I bottle it, I can send you a couple to enjoy. I don't intend on drinking all of this as I am not a big sour beer kind of guy.

Sounds good. I'll send you an Edwort's haus pale ale and an amber. Edwort's is going in the keg today so it will be a week or so.

Luckily I looked at this thread since the forum didn't mark me as being quoted.

 

[Firewalker11]

I'll be gone for a while, returning on the 17 th. The sour should be ready to bottle and ship by then. Looking forward to Edworts and the amber!

 

[BrotherBock]

I think it would be fun to do a HBT bottle trade from the Surly wort. Not sure how to organize it, but it couldn't be that difficult. Meet at a designated time and place, bring X amount of bottles to share. Anyone interested in such a thing?

I'd be down for that.

Just bought some peaches to put in it. for a Kettle-Soured Peach Saison. Waiting for them to ripen up a bit.

 

[Firewalker11]

Me too! I don't want more sour though, I'd trade for other home brews gladly.

The wife is going the peach route as well. We used some peach liquor in the keg I made and it was tolerable. Hers should be even more mellow.

 

[techbrewie]

I fermented one batch out with yeast bay funky town, thinking I'm gonna throw some lemongrass in the secondary of that one, the another batch fermented with Belgian yeast, going to blend that with a batch of wheat beer and rack it on to fresh honeydew

 

[Firewalker11]

I fermented one batch out with yeast bay funky town, thinking I'm gonna throw some lemongrass in the secondary of that one, the another batch fermented with Belgian yeast, going to blend that with a batch of wheat beer and rack it on to fresh honeydew

Yuuuum! I like the idea of blending it. Thanks!

 

[Firewalker11]

OK, this is a joke right? This is what sour beer should taste like? I just cant do it, its awful but my brew buddy says its "spot on" for a good sour (YUC-freakin-K!

I bottled it, who wants it?

 

[geoffey]

Dude, give it time. Sours sometimes take months or years to develop and they change over time. Two weeks is just not much time for a sour.

 

[BrotherBock]

Sours are kind of an acquired taste imo. Mine doesn't taste half bad right now. Not as funky-sour as some I've had. Real fruity. Kinda peachy actually. So hopefully the peaches I added will work well.

 

[Firewalker11]

I will be bottling the rest of it tonight and putting it all in the wine cellar to age, it is not going to friends until/unless it becomes palatable, right now it's disgusting! Sour is one thing but this tastes like vomit.

 

[BrotherBock]

I will be bottling the rest of it tonight and putting it all in the wine cellar to age, it is not going to friends until/unless it becomes palatable, right now it's disgusting! Sour is one thing but this tastes like vomit.

I'm curious if the 04 had something to do with your vomit like flavor. The ph of the wort was low to begin with and if I'm not mistaken english and american yeasts are not as ph tolerant as others (like belgian).

Maybe the low ph (and increasingly so as it ferments) stressed out the yeast and it's producing off flavors.

 

[jbrace1]

Fermented with the trois blend for 9 days and it stayed at 1.016 for the last 4 days. (I previously posted 1.010 at 5 days but realized i read the refractometer wrong: 7.5 Brix not 6.5)

Little funk, sour while kegging. On CO2 right now. will taste again in a week. Seems like it would be a good thirst quencher on a hot day! Could have a few at only 4.6 ABV.

The other 5 gal is on a sacc/brett blend so I'll check it in a few months.

 

[techbrewie]

Yeah I pitched mine a few days after getting the wort, but fermenting now and it smells amazing. The Belgian smells like sweet banana and the funktown smells like an array of citrusy goodness. IMO a pale sour needs a good yeast to give it some character. Try making a us04 pale ale with no flavor hops, then add lactic acid. That's essentially what you have right now. IMO try adding an adjunct to give it some character, some sort of citrus zest or spice. Also agreed that you should give it a couple more weeks.

 

[Firewalker11]

The wife's 5 gallons was pitched with a french sasion, I pitched 05 I believe.

 

[digitality]

I sampled mine after 24 hours at 40 PSI and it was face melting tart. 24 more hours on the gas and it has greatly mellowed. Now it's a clean and lightly tart saison. Reminds me a lot of Boulevard's Brett Saison, I just used 3711 though.

 

[BrotherBock]

The wife's 5 gallons was pitched with a french sasion, I pitched 05 I believe.

My bad. Regardless, I think 04 and 05 would result in what techbrewie about is referencing.

 

[Subdivisions]

I'll be gone for a while, returning on the 17 th. The sour should be ready to bottle and ship by then. Looking forward to Edworts and the amber!

I'm about ready to bottle the end of the amber. Hopefully I don't kick it tonight. Edwort's should be ready to go any day now.

I read about the severe tartness of the sour mash so I'll leave it at basement temps for a couple months.

 

[jplowe]

For anyone who already bottled or kegged, what was the FG? I will check the graity tonight to see if i can keg my batch with wyeast 1007 soon but i wanted to check what final gravity others got down to.

My second batch ( the fiance's ) was pitched with WLP650 and the brett came alive immediately and a pellicle formed within a week. I'm going to let it for 6 weeks before checking the gravity. I'll bottle this batch to let me taste the changes over weeks, months, years. I was a bit worried about bottle bombs but Ill check a few weeks in a row at the 6 week mark to see if its ready for bottling.

Dan ABA from the youtubes gave me a great wiki when i asked when this should be done Little info and almost no info from the yeast manufacture. white labs just said it doens't recommend it in primary. Not very helpful. here is the link: http://www.milkthefunk.com/wiki/Brettanomyces#Starter_Information

 

[jplowe]

I checked my german ale batch and it read apx 1012 as shown in pic below but i wanted to ask if this looks like black mold to anyone?
I think i have some in my kitchen and it may have entered the bucket. This never happened before so i'm a bit concerned. When fermenting it i needed to release some pressure from the air lock because the krausen blew over. The pic of the air lock shows some white stuff left over after i washed it today. I tasted it and it was a bit sour and a bit sweet as well but didn't taste bad. I'm going to keg tonight or tomorrow and see what happens.

 

[syke0021]

For anyone who already bottled or kegged, what was the FG?

My FG was 1.014 after two weeks with a 2-liter starter of WPL001 California Ale. The 73.5% attenuation is lower than I typically experience with this strain, but to be expected with the lower PH. I was actually hoping it would end here for a little more residual sweetness to balance out the tart character.

My batch is currently dry-hopping in secondary with a 10-day and what will be a 4-day addition of Nelson Sauvin. I'm optimistic that the aroma of white wine with a bit of fruitiness will compliment the sourness and Golden Promise character. I was thrilled with the tasting after racking and remain confident that this combination will be a winner by the time it hits the keezer.

Personally, I love sour beers! I understand everyone has their own taste, but we all can benefit from new experiences. I'm a bit surprised at all the pessimism being thrown at this wort. IMO, the objective of a wort give-away should be to broaden the horizons of homebrewers and inspire creativity. $5 for a professionally brewed 5 gallons?!? Sign me up regardless of the specs and I'll relish the opportunity to experiment! Good luck to all who are experimenting with this wonderful wort!!!

 

[BrotherBock]

View attachment ImageUploadedByHome Brew1438740096.068779.jpgwyeast 3726 PC farmhouse. Sitting at 1.010-12 right now. The peaches didn't get very strong but they're there.

 

[jplowe]

Since i put back on the lid my fermentor it has been bubbling again. I'm going to let it sit another week to see if i can get it down to 1004-1007 for normal Berliner Wiesse graity.

I loved the sour taste but i don't want to rush and drink another keg of sugar beer. My last saison was a nightmare. I used the refractometer first and then took a hydrometer reading after kegging to be disappointed that i didn't' wait. Oh well, the saison was so alcoholic after adding a pound of candy sugar that no one minded.

 

[Experibrew]

Call me crazy experimental, but I decided not to add any fruits to the mix and let the yeast do the storytelling, based on the tales of "vomit" I've heard about this giveaway (which actually cost us $5.99 via Paypal to participate).*

*Tempted to save my balanced criticism of the event because it doesn't do anyone any good and i expect hate mail in this thread from much stronger Surly advocates, but ok, here's some a-hole's complaints list instead: *

Ahemm... So much wonderful lots of waiting, no actual food? Not even potato chips; how many millions did this place cost?And this event, it is a Rally right? So, you have two restaurants here right? *You've got free water from your own aquifer and don't have to pay for that, but we still had to pay money for your wort giveaway?Minnesota Nice. I recall that *Lucid Brewing never did that - cant really say your supplier *generously "donated" the grain then. We were mostly buying additional beers, not to be cheap homebrewers.

Jeez x2 we're drinking your friggin well made beer and nothing really else to do here (people aren't real chatty if they are expecting to be entertained I guess), nice lack of activities and tour lineup. Could have been less skimpy on the giveaways AHA and donors, maybe break those 10 lb bags down to several 1lb-ers; oh well.*

Shirts only went to the first 50 people. Did get a glass at the end. Ok, needed that branding.*

*Positives: still love your beer, 2 free is actually very very kind, was happy to attend, and I guess $5.99 is not bad at all, it helped me to splurge for yeasts I generally don't buy, and I'm an ass for saying all of the former.

But, man multiply how many participants x $5.99 and you'll see they could have at least sprung for UTZ chips at minimum.*

That said, in total unfairness and crassness, *my treatment of this batch: no secondary for now, waiting a few months to do any transfer, used Wyeast Brett L and Brett B. Along with Saf-04. Constant 65 degrees exterior temp.

Going to wait, possible up to a year to see if this experiment paid off.
If it is in the end vomit, I mainly have myself to blame along for my own negativity of the beyond reproach folks at Surly who are super nice indeed.

Cherry vomit surprise I'm not thinking so. Probably going to be wildly complex.
Ok, I'll start saving up for the next rally and wort donation giveaway. Maybe would feel better if I knew that cash was going to a nonprofit.*

Oh, I need to stop.

 

[d3track]

Bottled it today but didn't take pics. The sample was much than I anticipated with the smell. I'm hoping the yeast choice is what saved it, unless it changes in the bottle.

 

[techbrewie]

not sure how you could ever complain about 5 gallons of wort, a pint glass and 2 free beers, which included pentagram, for $6.

Even if it tastes like vomit(which it wont, have vomited recently - can confirm), its free vomit, brewed by surly. and I will drink every last ounce out of principle alone if I have to

 

[BrotherBock]

not sure how you could ever complain about 5 gallons of wort, a pint glass and 2 free beers, which included pentagram, for $6.

Where there's a will there's a way.

Excited for the finished product. Gonna keg it tonight. Getting my first kegerator (rather a mini-fridge that will become a kegerator) tomorrow.

 

[BrotherBock]

I'll be there, I'm planning on bringing it home before pitching yeast.

You'll be about 3 weeks late

 

[techbrewie]

You'll be about 3 weeks late

Story of my life