HollywoodMX
Well-Known Member
So this is a brand new yeast that came out over a month ago. Not much info so I gathered what I could, mostly from the PC sour thread there. It's a good start but I found through actually using it there is some inaccuracies at least in my experience.
I did a 12 US gallon batch. Made a custom Gose recipe with German and Belgian malts mainly. Used 3 smack packs. No starters as I was hoping for stress flavors. Pitched at 26C. Fermented at 28C mostly.
I had 3 different krousens through the fermentation and 3 different weird looking krousen like things that came after fermentation..lol. I did swirl the bucket a few times. I don't know if its bacterias or yeast but there is tonnes of **** in suspension that is not settling.
It was a slow start to fermentation. Activity was later than pretty much all other beers I make, but it finished in less that 7 days starting from 1.057. But I usually have high brewers efficiency and AA in my beers not to mention this beer was set for a mash dry.
I added O2 by manually fluffing the bucket lid every two days (x4) starting on the 6th day.
I tried it at day 7 and its was starting to get sour, tasted very gose'ish. Tried at day 15 and it was super sour, more lambic'ish. I would say as sour as 2009 aged rodenbach but I did notice cooling and exposure to o2 reduces the sourness (the sample).
Its at 18 days now and I'm kegging 2.5 gallons in my mini keg and let the rest sit longer in the fermenter to age more. I will force carb it so its ready for tomorrow. So while it says it takes 4-8 weeks to make a sour beer with this yeast I am finding that it doesn't even take that long. Yes it wont be fully mature but one can bang out a sour beer pretty darn quick.
I'll post thoughts tomorrow of the beer.
I did a 12 US gallon batch. Made a custom Gose recipe with German and Belgian malts mainly. Used 3 smack packs. No starters as I was hoping for stress flavors. Pitched at 26C. Fermented at 28C mostly.
I had 3 different krousens through the fermentation and 3 different weird looking krousen like things that came after fermentation..lol. I did swirl the bucket a few times. I don't know if its bacterias or yeast but there is tonnes of **** in suspension that is not settling.
It was a slow start to fermentation. Activity was later than pretty much all other beers I make, but it finished in less that 7 days starting from 1.057. But I usually have high brewers efficiency and AA in my beers not to mention this beer was set for a mash dry.
I added O2 by manually fluffing the bucket lid every two days (x4) starting on the 6th day.
I tried it at day 7 and its was starting to get sour, tasted very gose'ish. Tried at day 15 and it was super sour, more lambic'ish. I would say as sour as 2009 aged rodenbach but I did notice cooling and exposure to o2 reduces the sourness (the sample).
Its at 18 days now and I'm kegging 2.5 gallons in my mini keg and let the rest sit longer in the fermenter to age more. I will force carb it so its ready for tomorrow. So while it says it takes 4-8 weeks to make a sour beer with this yeast I am finding that it doesn't even take that long. Yes it wont be fully mature but one can bang out a sour beer pretty darn quick.
I'll post thoughts tomorrow of the beer.