xtothematt
New Member
- Joined
- Jul 24, 2014
- Messages
- 3
- Reaction score
- 0
The De Bom blend certainly sours quickly. Picked one up and pitched into a 1.060 porter over the weekend. Kept the temp up above 85F and the pH was down to 3.12 after 3.5 days. Taste was crisp and sour but a little thin and not overly complex. I tried some O2 according to Wyeast reccs and have some gummy Brett flavors coming out of the airlock now.
It has been an interesting fermentation to watch, much cleaner krausen initially. Loads of bubbles everywhere.
It has been an interesting fermentation to watch, much cleaner krausen initially. Loads of bubbles everywhere.