empty the fridge brew day

[Grod1]

so i guess this is kind of like one of casseroles that you throw what ever left overs you have into
the wife took my dog camping and i couldn't get off ;0(
i wanted to brew but i dont have any yeast atm/ dont feel like racking something to get some.
i decided to do a 100% wheat dme brew but i threw small amounts of all sorts of things into this.
Feel free to comment

Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.39%
IBU (tinseth): 11.16
SRM (morey): 3.3

FERMENTABLES:
5.3125 lb - Dry Malt Extract - Wheat (100%)

HOPS:
13 g - Santiam, Boil for 40 min, IBU: 11.16

NOTES:
boiled in two pots dme and fruit.Fruit pot only received 20 mins boil
-3 old blood orange- whole
-1 dry grapefruit-whole
-12 old cherries-whole
-4 dates-whole
-5- 4.5 oz strawberry in sugar cups
-1/2 tsp pectic enzyme added
- 2 tsp wine tanin to fruit pot when chilled

dme pot bring to boil. turn off heat add WDME dissolve completely turn heat back on.
40 min hop addition
-21gbee pollen added at 9 mins
-8 oz mango passion fruit juice added at 7
-16 oz sour sop drink added directly to clean carboy from new un opened can.
combined gravity is 1.040

got 1/10 package saisonsteines monster blend.+ 5 ml liquid from top of oikos 0%fat black cherry cup.(no yogurt added) ill probably add some 001 when i go into work 2-morrow or grab a mixed culture from a friend.

8/13 12 hours after pitch active fermentation
8 hours later full kraussen.

 

[Pappers_]

Let us know how it turns out! We just finished drinking a "use up the leftovers" batch - it was sort of in the APA range, but used English hops, Scottish yeast, and American grains.

 

[kh54s10]

Interesting! Let us know how it turns out. With all that fruit and stuff clashing I would not expect anything good - but who knows???/

 

[Grod1]

well the "fruit" pot tasted like bland strawberry lemonade.( it had a gravity of 1.020) the dates are the only thing i think would clash but most of the flavor was still in them after the boil.To say you wouldn't expect anything good would be crazy because with sours its all about the yeast.I have brewed about 20 sours now and i can tell you fruit and wheat dme makes great flavor.
I could i understand a statement like "i wouldn't expect anything great". But good is a bit harsh.
anyway if its not "good" it can always be used for blending... i will make sure to let you know how it turns out when i taste it in 3 months.

I grabbed a water bottle of WLP550 from work today.You guys think i should Belgium it up? I still havent given this a real sacc pitch yet its just the yogurt and some dregs but its been fermenting vigorously.
Or just go right to the house blend? witha few bretts/pedio/ and a few sacc