RelicScoth
Member
- Joined
- Jan 15, 2017
- Messages
- 6
- Reaction score
- 0
This was intended to be a kolsch, but I started from older grains and yeast. Gravity came out strong (a little over target, even), but fermentation stalled. I half expected this, given the older (liquid) yeast, so I was ready with a pack of dry that I followed up with on day 2.
Two weeks in, this is where I am. I'm about 90% sure I just accidentally started what will now be my first sour. Drafted a little from the bottom, flavor is still "new beer", but I want to make sure 1) I'm right, it's safe, and don't need to dump it unless I don't like the outcome and 2) Since I'd be aging it longer than intended, should I do so at kolsch temps or warmer?
Two weeks in, this is where I am. I'm about 90% sure I just accidentally started what will now be my first sour. Drafted a little from the bottom, flavor is still "new beer", but I want to make sure 1) I'm right, it's safe, and don't need to dump it unless I don't like the outcome and 2) Since I'd be aging it longer than intended, should I do so at kolsch temps or warmer?