sour hopped goldenrod gruit

Grod1 · Aug 22, 2017

Today i brewed this. i have some good expectations. but you know how it goes, i cant even think about tasting for 3-4 months.
90% 2 row 5% wheat%5 aromatic malt partygyle 1.20 gravity w/ 2# wheat dme. my post boil gravity is 1.049
9.9 IBS ( 2 oz hallertau at 5 mins)
the goldenrod was added in two additions 1.75 gallons of tea spontaneously fermented at 100F for 2 days to promote lacto growth. was run threw the 3rd runnings of this beer and added to brew kettle and 3.5 oz of fresh solidago canadensis at 5 mins with the hops.
the herb flavor was so strong that i had to add that much hops to make it feel normal.
cheers.
It got knocked up with a two house blends. one was "all of the bretts from omga labs mixed with 3711 and the other is bootleg biology pedio blend and winter solera blend with 3711.

Grod1 · Aug 25, 2017

no one finds this even the least bit interesting?
partial spontaneous fermentation, totally normal...

Jako · Aug 25, 2017

Grod1 said:
no one finds this even the least bit interesting?
partial spontaneous fermentation, totally normal...

i need pictures. i want to know how it taste.

Grod1 · Aug 26, 2017

cool i guess i will include pictures in my future threads in hopes to engage in conversations. the taste was hard for me to explain without naming other herbs. it tasted the way that mugwort or yarrow smells. mixed with a bit of fermented black tea. ( did you ever have icetea boxes when you were a kid that passed there prime?) that sort of "this is not as sweet as it should be" taste
those two flavors + a nice light wheat based wort with just enough hop aroma to know they are a factor.

its been 4 days now since i brewed this and i did get a nice brett pellical but i still have no vissable fermentation. Im sure it will take off but im impatient so i just pitched about 50 ml Belgian 550 to the brew. hopefully the clove flavor it puts out will compliments the herb not distract from it.

Jako · Aug 28, 2017

this sounds awesome. i just love to look at how crazy the infections get. i hope it turns out. sour beers are something i would love to get into one day. i am thinking of trying a open fermenter beer soon. i was reading the extra oxygen changes the yeast flavor profile or makes it stand out.

muntag451 · Nov 19, 2017

interesting yes. spotted this today and signed up on this forum cause of it. i got some golden rod and labrador tea bottled this weekend. go 1.060, final at 1.010 after almost 4 weeks. weird hazy golden peachy brown colour. i also got rhubarb and cranberries in this batch that I happily let lacto soured for about 2 days before adding to the boil. this first batch is not important as that it is one step in my learning process to have nothing but local herbs and fruit AND wild yeasts all from my area. I give myself one year to knock a formula that I can call fully local.

Grod1 · Nov 20, 2017

welcome brother, i'm glad i could help inspire you to join.So, you have just tea(with sugar?) at 1.060 that you let wild ferment down to 1.010?I am intrigued but i'm unclear as to exactly what you have going on.