Sour Double Kriek

[johnnyjumpup]

Good news, tons of sediment and the airlock is bubbling on the Goose Island starter. Not so sure I should use it in this beer though. I just read that brett can easily over attenuate a beer and make it flabby. I mashed for quite a while and kept it below 160 the entire time (I always shoot for high attenuation). Any thoughts on this?

 

[johnnyjumpup]

Well, I just took a gravity reading of this batch (the ale, not the starter) and it has dropped nicely from 1.072 to 1.010 in five days, I'm pretty surprised by how well it matches what I intended it to taste like (minus the funk). I'm so pleased with it that I don't want to risk the chance of messing something up with the brett culture. Think I'm going to just age it and bottle it as is.
I only used the first runnings and froze the grain. I think I'm going to get about a pound of acidulated malt, mash it -> sparge the old grain -> and boil it all -> toss it on the yeast bed of the other one -> add cherries and cheery juice plus the brett culture in secondary. I think it will work out well...

 

[TNGabe]

Well, I just took a gravity reading of this batch (the ale, not the starter) and it has dropped nicely from 1.072 to 1.010 in five days, I'm pretty surprised by how well it matches what I intended it to taste like (minus the funk). I'm so pleased with it that I don't want to risk the chance of messing something up with the brett culture. Think I'm going to just age it and bottle it as is.
I only used the first runnings and froze the grain. I think I'm going to get about a pound of acidulated malt, mash it -> sparge the old grain -> and boil it all -> toss it on the yeast bed of the other one -> add cherries and cheery juice plus the brett culture in secondary. I think it will work out well...

Hah, i hit like before the second paragraph. Glad the beer came out well, the grain freezing sounds borderline insane.

 

[johnnyjumpup]

Well, I'll report back with the post-grain freezing results of the second batch. I should be brewing that within a week or two.