toddo97
Well-Known Member
So I got around to taking a sample of my two aging sours this weekend. The first is a gose that never soured (I think I let it get too hot during the souring process) so I pitched some Brett C and some pedio and figured it would get good and sour given enough time. It's been sitting for 10 months and tastes barely acidic and I can't really taste any Brett character. The problem is that it's now sitting at 1.004 so I'm wondering what I can add to give it more character and sourness but so that it has enough to eat to develop. I have a pack of Gigayeast Sour Cherry Funk, a Bootleg Biology Sour Solera, and a BB Sour Weapon P on hand right now. Would I add maltodextrin (never used before) to give it food?
Sour 2 is a Tart of Darkness clone that's been sitting for around 8 months. I had a problem with stalled fermentation with that one (wouldn't get below 1.024 for some reason) so I thought it would drop given enough time. As of yesterday, it's only sitting at 1.020. Obviously I would like for it to drop more, but I'm afraid if I add some Brett, it will change the flavor. It tastes almost perfect right now and I would bottle in the next few weeks if it weren't for the SG reading.
FWIW, both of those were made before I switched to AG so they're extract batches.
Sour 2 is a Tart of Darkness clone that's been sitting for around 8 months. I had a problem with stalled fermentation with that one (wouldn't get below 1.024 for some reason) so I thought it would drop given enough time. As of yesterday, it's only sitting at 1.020. Obviously I would like for it to drop more, but I'm afraid if I add some Brett, it will change the flavor. It tastes almost perfect right now and I would bottle in the next few weeks if it weren't for the SG reading.
FWIW, both of those were made before I switched to AG so they're extract batches.