bigljd
Well-Known Member
OK, there's been a plot twist in my Brett C porter brew. I sampled it yesterday - the gravity is has been stuck at 1.014 for about a month but it does seem to be developing a little bit of funk along with a some oaky flavors too, from the oak cubes. The aroma is still dominated by the London Ale III yeast, but the finish has dried out a bit and oaky taste lingers a little in my mouth. It's pretty good.
However, I've been on a sour beer kick lately and I thought I'd take this porter one step beyond funky and go for a full on sour. A lot of the hop bitterness has faded, and I think this would be a perfect base beer for a sour cherry porter. There may be a few too many IBU's remaining for lacto to function, but pedio should do OK to provide some sourness. A couple pounds of sour cherries should add some acidity and complexity too.
So, last night I added some dregs from 2 Belgian lambics and 1 Jolly Pumpkin brew that I had cultured in sterile wort in some 8oz mason jars to the brett C porter. My new plan is to give the new bugs a few weeks to get settled in - I expect at some point to see fermentation slowly start back up again as the more aggressive bugs that I added will break down some remaining sugars. When that happens I'll add tart cherries into the mix (and maybe some currants too), and age it until I start gettting a mild sourness coming out in the beer. I don't expect this will finish now until the fall at the earliest.
The whole plan for this beer has taken a sharp turn - I think the brett c porter would have been good if I kegged it in a few weeks, but I was just overtaken by the idea of a sour cherry porter. I guess that's the fun part about home brewing, there are no rules. I'll keep on updating this thread though, as the beer progresses.
However, I've been on a sour beer kick lately and I thought I'd take this porter one step beyond funky and go for a full on sour. A lot of the hop bitterness has faded, and I think this would be a perfect base beer for a sour cherry porter. There may be a few too many IBU's remaining for lacto to function, but pedio should do OK to provide some sourness. A couple pounds of sour cherries should add some acidity and complexity too.
So, last night I added some dregs from 2 Belgian lambics and 1 Jolly Pumpkin brew that I had cultured in sterile wort in some 8oz mason jars to the brett C porter. My new plan is to give the new bugs a few weeks to get settled in - I expect at some point to see fermentation slowly start back up again as the more aggressive bugs that I added will break down some remaining sugars. When that happens I'll add tart cherries into the mix (and maybe some currants too), and age it until I start gettting a mild sourness coming out in the beer. I don't expect this will finish now until the fall at the earliest.
The whole plan for this beer has taken a sharp turn - I think the brett c porter would have been good if I kegged it in a few weeks, but I was just overtaken by the idea of a sour cherry porter. I guess that's the fun part about home brewing, there are no rules. I'll keep on updating this thread though, as the beer progresses.