I started a Soured Beer on 29/06/13, the plan is to leave it till next summer then rack it on to some fruit, I'm thinking gooseberries but that may change.
Anyway, made a beer at 1060 and pitched Gervin G12 ale yeast.
Don't know efficiency etc. But I used...
3kg Lager Malt
1kg Pale Malt
1kg Wheat Malt
170g Acid Malt
8g Cascade 7.5AA start of boil with a 90 min boil should be ~7 IBU's
Collected about 20-21L of fermenting wort, hard to tell because it's in a 23L glass Carboy
Pitched Wyeast 5335 Lactobacillus Yeast 12/07/13
For the Brettanomyces I added the dregs of Anchorage Galaxy IPA which was bottled in August last year. This was added 2 weeks ago and the pellicle has started to form.
Pics of pellicle which I found hard to get a good image but here they are...
Anyway, made a beer at 1060 and pitched Gervin G12 ale yeast.
Don't know efficiency etc. But I used...
3kg Lager Malt
1kg Pale Malt
1kg Wheat Malt
170g Acid Malt
8g Cascade 7.5AA start of boil with a 90 min boil should be ~7 IBU's
Collected about 20-21L of fermenting wort, hard to tell because it's in a 23L glass Carboy
Pitched Wyeast 5335 Lactobacillus Yeast 12/07/13
For the Brettanomyces I added the dregs of Anchorage Galaxy IPA which was bottled in August last year. This was added 2 weeks ago and the pellicle has started to form.
Pics of pellicle which I found hard to get a good image but here they are...