Greetings, all!
Okay not that interesting of a scenario, but I'm trying to solicit some feedback here :cross:
Ive got a project going on that I could use a little feedback on. Please read through and provide any thoughts/ridicule/comments/recommendations:
To celebrate the completion of my CPA exam last year, I brewed a strong ale In February 13 that has been aging on bourbon soaked oak cubes. As my last exam was not until May, and the subsequent license application process took a little bit of time, I decided Id do something different with this brew. In June '13, I brewed a second batch (with some slight changes based on samples of batch 1); after it had completed fermenting, I blended the first and the second batch (with the intention of this being an ongoing process). Half of the blend went into the keg for consumption, while the other half of the blend still sitting in a carboy to this date.
So if youve been able to follow the story, Im now 13 months past the first brew, and 11 months past the second brew, with a full 5 gallon blend of the two batches still sitting in the corner of the basement. I've now decided its time to brew another batch for blending. I was hoping to solicit some suggestions from the group:
The gravity of the beer currently sitting in the carboy is approximately 1.018, and my target FG of the next brew will be about the same. Im debating whether or not it would be possible to pull 2-3 gallons of the current blend and pitch a souring agent. Ive never done a homebrewed sour, so Im relying on the forums expertise on whether or not the current FG is high enough to pitch a souring agent, and if so, recommendations on what I should use?
Thanks in advance!
Okay not that interesting of a scenario, but I'm trying to solicit some feedback here :cross:
Ive got a project going on that I could use a little feedback on. Please read through and provide any thoughts/ridicule/comments/recommendations:
To celebrate the completion of my CPA exam last year, I brewed a strong ale In February 13 that has been aging on bourbon soaked oak cubes. As my last exam was not until May, and the subsequent license application process took a little bit of time, I decided Id do something different with this brew. In June '13, I brewed a second batch (with some slight changes based on samples of batch 1); after it had completed fermenting, I blended the first and the second batch (with the intention of this being an ongoing process). Half of the blend went into the keg for consumption, while the other half of the blend still sitting in a carboy to this date.
So if youve been able to follow the story, Im now 13 months past the first brew, and 11 months past the second brew, with a full 5 gallon blend of the two batches still sitting in the corner of the basement. I've now decided its time to brew another batch for blending. I was hoping to solicit some suggestions from the group:
The gravity of the beer currently sitting in the carboy is approximately 1.018, and my target FG of the next brew will be about the same. Im debating whether or not it would be possible to pull 2-3 gallons of the current blend and pitch a souring agent. Ive never done a homebrewed sour, so Im relying on the forums expertise on whether or not the current FG is high enough to pitch a souring agent, and if so, recommendations on what I should use?
Thanks in advance!