quirkzoo1
Well-Known Member
Brewed a lambic style beer. Lost my notes but it was March last year, extract 50/50 Malt/Wheat DME, aged hops. 1.070 starting gravity. Pitched dregs from 4 bottles of krieks (Cantillon, 3F, Bruery, Phantom Canyon [local brewery]), no starter, no additional Saccharomyces pitched. Fermentation was active, never developed a pellicle. Pulled a sample this weekend so beer is roughly 10 months old and it tastes pretty good but I have some concerns.
The sample is currently sitting at 1.018 which seems really high for a beer with brett that is 10 months old. In hindsight I may have underpitched. The taste is nicely tart but I would love for the funk to develop more. Assuming this is just going to take more time. My only concern is that with increase time the sourness will get too much (and/or create too much acetic acid).
A couple scenarios I am thinking through -
The sample is currently sitting at 1.018 which seems really high for a beer with brett that is 10 months old. In hindsight I may have underpitched. The taste is nicely tart but I would love for the funk to develop more. Assuming this is just going to take more time. My only concern is that with increase time the sourness will get too much (and/or create too much acetic acid).
A couple scenarios I am thinking through -
- Throw it on some fruit and don't worry about the lack of funk, just go with a tart, fruity beer.
- Let it ride and hope for the best.
- Brew a separate beer and design it to accentuate the funk and then blend the two.