- Wallonia Nights - After a month in the secondary I decided it was time to bottle my Dark Saision. It went in the bottle two weeks ago. I will be cracking into that one this weekend for a taste to see if it needs to sit longer and mature in the bottle some more. I will most likely do a tasting post on that one later this week.
- Nugget Warrior (working title - I will most likely change this based on how it tastes since it didn't turn into the Nugget Nectar clone I hoped for) - This was in the secondary for 9 days and then I dry hopped it for an additional 6 days. I will say this much - the color was not what I was looking for but the aroma and hop presence is large. Can not wait to try this one.
- Test Sours- I found out the hard way... I had my original batch of soured wort and I brewed a clean batch to mix the two into different proportions and BOOM! I open up the 2 gallon bucket I had the clean beer in and to my suprise lactic bacteria took over. No wonder my gravity stopped dropping. I know some people say it is possible to clean plastic after having a sour in them but you should just save yourself the trouble and get separate equipment. So, now what? I mixed some of the soured wort into the 2 gallon batch of now soured red ale and decided that it is probably going to have enough twang that I am just going to pitch the dregs from a Monk's Cafe Flemish Ale and a bit of the Belgian Sour Blend from Whitelabs and just let it sit for a month or two. I will bottle it into some 750 ml bottles and see what happens. Who knows... maybe something good will come of it.
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| Wild Brews book from Amazon |
- Quick Sour Tests
- Singularite Brett - A pale ale
fermented with only
Brettanomyces Claussenii.
This is a recipe pulled from the
Wild Brews book - Sour Stout
Lots of Brett cultures flying around in the basement now. Hopefully I can do a good
job and keep things separate.
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