I've never had a sour/lambic beer. I have no idea what they taste like but I do know that the beer I bottled last night tastes... funny.
Flashback to January 6th 2013, I have an 11 gallon batch of tangerine IPA (tangerine zest in the boil 2 oz. @ 10min.) split into a pair of 6 gallon carboys. One carboy was aerated and pitched with a 1L starter of Wyeast 1098, the other was aerated and pitched with a 1L starter of Pacman built up from dregs of 2 bombers of Rogue Shakespeare Stout. Both carboys pitched at 66 degrees, and set into fermentation chamber temp controlled to 65 degrees.
2 weeks later the 1098 carboy was sitting at 1.014 from 1.064, and the Pacman carboy was at 1.058.
Why did I wait 2 weeks to check on my beer? I make it a point to pitch and walk away since my experience has shown that messing with my brews before they finish up leads to mistakes and fuels impatience. I've never had a beer that didn't take off within 24 hours of pitching yeast...
The 1098 batch was dry-hopped and bottled, beer turned out great. On HBT advice I pitched a stand-by slurry of Wyeast 3522 Belgian Ardennes into the Pacman batch. I did notice that the samples before re-pitch were very cloudy and had an "off" flavor I thought may have been tangerine pith-like with some sourness or "pucker" to it. I was worried, yes, but the fact that the wort was still drinkable (to me at least), and the other batch was great helped to calm my worries.
So last night I bottled this batch after a 10 day dry hop that started when the beer hit 1.009 and stayed there for 3 days straight. I also cold crashed for 3 days and added gelatin to clear it up. Crystal clear bear, beautiful amber/orange color, glorious cascade/centenial aroma from 4 oz dry hop, but that "off" sourness flavor is still there.
It's totally drinkable, no slick mouthfeel, no fruity esters, no bad aftertaste, but it's got this odd hint of pucker that is just not IPA typical.
My question is, how do I find out if this is indeed a sour/lambic/wild yeast brew? Is there a commercial on the market that I can compare it to? Has anyone had experience getting this result from a two week delay in fermentation?
Flashback to January 6th 2013, I have an 11 gallon batch of tangerine IPA (tangerine zest in the boil 2 oz. @ 10min.) split into a pair of 6 gallon carboys. One carboy was aerated and pitched with a 1L starter of Wyeast 1098, the other was aerated and pitched with a 1L starter of Pacman built up from dregs of 2 bombers of Rogue Shakespeare Stout. Both carboys pitched at 66 degrees, and set into fermentation chamber temp controlled to 65 degrees.
2 weeks later the 1098 carboy was sitting at 1.014 from 1.064, and the Pacman carboy was at 1.058.
Why did I wait 2 weeks to check on my beer? I make it a point to pitch and walk away since my experience has shown that messing with my brews before they finish up leads to mistakes and fuels impatience. I've never had a beer that didn't take off within 24 hours of pitching yeast...The 1098 batch was dry-hopped and bottled, beer turned out great. On HBT advice I pitched a stand-by slurry of Wyeast 3522 Belgian Ardennes into the Pacman batch. I did notice that the samples before re-pitch were very cloudy and had an "off" flavor I thought may have been tangerine pith-like with some sourness or "pucker" to it. I was worried, yes, but the fact that the wort was still drinkable (to me at least), and the other batch was great helped to calm my worries.
So last night I bottled this batch after a 10 day dry hop that started when the beer hit 1.009 and stayed there for 3 days straight. I also cold crashed for 3 days and added gelatin to clear it up. Crystal clear bear, beautiful amber/orange color, glorious cascade/centenial aroma from 4 oz dry hop, but that "off" sourness flavor is still there.
It's totally drinkable, no slick mouthfeel, no fruity esters, no bad aftertaste, but it's got this odd hint of pucker that is just not IPA typical.
My question is, how do I find out if this is indeed a sour/lambic/wild yeast brew? Is there a commercial on the market that I can compare it to? Has anyone had experience getting this result from a two week delay in fermentation?
