What’s on the go?

Originally posted by GarethYoung

Originally posted by VsXsV
The Florida Weisse I mentioned earlier has not really gone according to plan. pH only got down to 3.7 before I killed of the lacto (there wasn’t any activity and hardly any sugar left anyway) with a boil and now it’s sitting at 1008. Would ideally like it to drop a point or two more. Anyway, we’re adding fruit to it tomorrow. Leaning towards passion fruit, raspberries, lime and mint leaves. Kind of mojito inspired, even if I’ll be careful with the mint, should only be more of a hint. Also planning to add a bit of lactic acid to it in order to get the pH down a bit. A fake sour in the end really.

If you don’t want to go fake, you could do a small batch of a few litres (either a small mash or extract), then stick in a handful of grain or some lactobacillus, and keep it very warm until it gets very sour, then boil to sterilise and blend with your main batch. Shouldn’t take more than a couple of days if the temperature is high and there’s a decent amount of lacto. Just a thought.

Currently fermenting an apple cider. Up next weekend: Pumpkin Peach Saison.

Originally posted by GarethYoung
My strong, dark sour isn’t off to a great start. Rodenbach Vintage doesn’t contain any yeast, the Struise Ypres was a bit rubbish, so I dumped the dregs. I’m trying to culture the Rodenbach Character Rouge dregs but there doesn’t seem to be much activity after 7 days. Going to leave it and see what happens, but if it doesn’t work, I’m going to have to look elsewhere for bugs.

I have a lot of stuff cultured but it’s mostly for saisons and pale, funky sours, so it’s not really the sort of funk I want in this beer. I want something more fruit forward. I might go with a vial of White Labs Flemish Sour blend and a vial of The Yeast Bay’s Lochristi Brettanomyces Blend, but I normally prefer to have at least some bottle dregs in addition to any commercial cultures I end up using.

I have a pale ale fermented with US-5 that is almost ready to dry-hop.

Than a SG 1096 imperial stout that I added on the US-05 slurry and that has been going for 5 days now. The plan is to add Mexican coffee beans to half of it. I don’t know anything about coffee, but the guy I’m brewing this with is a big fan and had some special extra-large beans or something. We’ll see.

There’s also a quetsch/mirabelle plum wine I made with my dad that has been sitting in his cellar for 9 months now. It was not good at all when it was young, not it’s slightly better but I fear I added to much of the quetsch plums. It’s too bitter and has some slightly rotten aromas.

Coconut Porter is on tap, going to make a strawberry margarita cider here soon, otherwise taking a break until I brew some stuff for my 30th birthday beach trip in June.

Originally posted by Maakun
There’s also a quetsch/mirabelle plum wine I made with my dad that has been sitting in his cellar for 9 months now. It was not good at all when it was young, not it’s slightly better but I fear I added to much of the quetsch plums. It’s too bitter and has some slightly rotten aromas.

Thanks, I was thinking along those lines but not sure. I will pitch some brett for sure, thanks!

Just brewed a red wine inspired sour beer. Munich, red wheat, caramunich, and special b in the mash along with ground fennel and cocoa powder. It will get red grape, black cherry, and blueberry concentrates along with D90 syrup and cocoa extract in the secondary.

This Saturday: FUAB Pumpkin Peach Saison.

Citra Pale Ale boiling away at the moment. Just a dash of Amarillo in there as well. Brewing a saison with lemongrass, ginger, and mint on Tuesday.