tko17
Member
- Joined
- Oct 12, 2012
- Messages
- 20
- Reaction score
- 2
Hey folks,
So I'm working on my first funky/sour/brett beer. I brewed up a strongish saison and pitched 3711 simultaneously with dregs from a couple of crooked stave bottles (batch 1 and WWBI).
I took a sample after a little over a month just to see how things were coming along, and it had fermented completely down from 1.060 to 1.000! So I figure that no more sugars means no more fermentation activity means I can go ahead and rack it onto the blackberries I have waiting.
But then I look at it again today and I find a newly formed healthy pellicle.
I know the WWBI has bacteria in it as well, so... is this beer done? I know the pellicle is just the reaction to me introducing oxygen to the fermenter when I took the sample and I figure that at 1.000 the brett can't do too much more. But maybe the bacteria is just getting started? There wasn't too much sourness in the sample I took. Should I let it sit for a while before I rack it onto the blackberries?
Thanks!
So I'm working on my first funky/sour/brett beer. I brewed up a strongish saison and pitched 3711 simultaneously with dregs from a couple of crooked stave bottles (batch 1 and WWBI).
I took a sample after a little over a month just to see how things were coming along, and it had fermented completely down from 1.060 to 1.000! So I figure that no more sugars means no more fermentation activity means I can go ahead and rack it onto the blackberries I have waiting.
But then I look at it again today and I find a newly formed healthy pellicle.
I know the WWBI has bacteria in it as well, so... is this beer done? I know the pellicle is just the reaction to me introducing oxygen to the fermenter when I took the sample and I figure that at 1.000 the brett can't do too much more. But maybe the bacteria is just getting started? There wasn't too much sourness in the sample I took. Should I let it sit for a while before I rack it onto the blackberries?
Thanks!