Wild yeast what could it be?

[djbradle]

Let it ride if it is bugs and critters the gravity will drop more.

Letting it ride since your last reply and I decided to throw a scoop of the sour pellicle into it since the granny smith apple flavor was a little strong. It has a nice pellicle and sourness to it now that I will blend with my other sour beer possibly making a very pleasing lambic.

 

[Colorowdy]

Kinda want a culture now. I have a bunch of sour browns I've been thinking about blending. Glad everything is working out for you.

 

[Samaran]

Should I stick with the 2-3 weeks cold condition before consuming? What would you guys do?

 

[djbradle]

If bottle conditioned (and even kegged I guess) it is always very helpful to cold condition for at least two weeks to bring the CO2 into solution and drop out proteins that make clarity an issue but some yeasts and increased amounts of proteins will indeed cause chill haze.

I find all my batches,save for this one, benefit from it.

Now here's the weird reason why I'm even stumped wth this sour. Even after cold condition for the 2-3 weeks the beer is super clear but as soon as I pop the cap the bottom sediment layer explodes with carbonation leaving a beer that is about 2.5 volumes with good retained CO2 in the beer. It's the weirdest thing and I've never seen it before with any other yeast. This is not a case of over carbonation since I primes for 3.0 volumes.

 

[Ruckusz28]

Perhaps with the addition of the pellicle chunk, you introduced some new bugs (brett?) that are taking down your gravity even further. Sounds to me like fermentation wasn't complete.

 

[djbradle]

Perhaps with the addition of the pellicle chunk, you introduced some new bugs (brett?) that are taking down your gravity even further. Sounds to me like fermentation wasn't complete.

See below ( double post through the app)

 

[djbradle]

Perhaps with the addition of the pellicle chunk, you introduced some new bugs (brett?) that are taking down your gravity even further. Sounds to me like fermentation wasn't complete.

This was regarding my sour brewed back in March not the one in this thread. That original one was strictly Cuvée Renee dregs....This wild yeast has been through it's second generation and is still in the fermenter.

 

[Ruckusz28]

Ah ok. I lost that in context. I too introduced some dregs into a beer back in april. I'm ready to bottle it next week. I'm hoping it comes out well like yours.

 

[djbradle]

So I cannot for the life of me get this batch to carbonate. I tried upping the temp for a loooong time ( 2-3 months). I opened all the bottles and added the the cask yeast from Danstar. Nothing. This was set to 3 volumes of CO2. Is there sometimes a sour ale that will not carbonate due to some PH or chemical changes?

 

[djbradle]

Bump for any help on this ?

 

[djbradle]

Bump