- Apr 7, 2010
- Reaction score
- Brookhaven, GA
Oh my local H-E-B has it according to Jester King's website... I NEVER look at the larger bottles. I WILL now!!!!I wouldn't keg it unless you want to risk permanently contaminating the keg, and all connected tubing, etc the beer will be in contact with. It could become a dedicated sour keg if you're into that. If you are in Texas, you should check out Jester King beers! Also some notable and widely distributed sour beers from Europe include Rodenbach, Monk's Cafe, Petrus (several varieties), and Cuvee de Jacobins. Might also try Orval from Belgium. Not sure if you can get any Prairie Artesian Ales (more funky farmhouse than deeply sour from what I've tasted). You can check www.wherethesourbeersare.com or google for the website and see what you can find in your distribution area. Also Goose Island has several sours - all given feminine names like Sophie, Matilda, Gillian, Halia, Juliet, I think there is one more. The Matlida isn't sour but they are all nice beers.
Nice. I got one like that going right now. 3 gallons. It looks horrific, but it smells good. I haven't tasted it yet. Waiting until the 6 month mark.Tastes good...looks like it may cause hallucinations.
I went 100% wild with mine. Made a starter and left it out overnight, then built it up over a month or two and pitched it. I planned on it being a sour, at least I hope it is!This was all strained. It was not really intended to be a sour but I am considering a second batch to let it ride.
That is a lot of head space. I'll leave it for longer because the gravity can still go down. The pellicle will not go away so you can dry hop on top of it and rack under to bottle. It is best to leave the brett as long as you can. I had brett beers months in the fermenters and turn out nice and brettyI just brewed my first all Brett beer and its been in the fermenter almost 3 weeks. I opened it up and it looked very different from what I'm used to seeing. It taste great and the gravity is 1.014 I'm going to recheck it in a few days to make sure it's done. My question is this do I need to wait until this settles out to dry hop or can I dry hop it like it is?
You sure you don't have your buckets switched? That's definitely a pellicle.Any thoughts on this? It's a rye saison w/3711. I did do a split batch that had crooked stave and JP dregs, but I finished that half 30 minutes later. They have been fermenting close together but not enclosed. I thought sanitation/separation was good. They've been going about 2 weeks. Krausens fell within the first week. Think it's still "clean"?View attachment 220376
It's hard to see from the pix. How does it taste?View attachment 220390View attachment 220391
Very little evidence of pellicle on the "sour" though it was a very vigorous ferment and wouldn't be surprised if there was almost no o2 in there.
The "clean" bucket has definitely been opened more times gravity reading, dry hopping, etc. so, maybe it got contaminated at some point? I wouldn't be upset, just now have to brew something to drink while waiting around for it. Anyone have any specific thoughts on what it might be?
Any reason this might happen in a clean ferment?
What exactly are you asking? The bucket beer obviously has wild yeast &/or bacteria in it and is also getting a ton of oxygen, maybe just from being in a bucket or the bucket has a bad seal. The bugs didn't crawl over from the beer next door. You transferred them somehow or it's contaminated with something else, unrelated to the dregs.The "sour" tastes great with a bit of brett showing already.
My concern though, is really what is going on with my "clean" beer a few posts up with the beautiful white pellicle on it?