MMP126
Lotsa Dude's Thumbs On Here...
Hey guys. Just wanted to get some opinion on how to proceed with my 2 current sour/bug/lambic brews. Here is what I have going on...
Ferm 1
7 gal
Started 5/2020
Yeast: WY3278- Lambic Blend ONLY (no other yeast), no starter or anything, no sacc yeast pitched.
Its a golden wort (5 SRM) brewed with "Lambic" hops (0% AA) from YVH. So, no real IBUs to note.
Currently, this is pretty bland, with not much going on. There is some sourness, some lemon notes, but not too much else. pH is sitting around 4.1, and hasn't moved at all in about 6 months. Just wondering if I should wait longer? Should I pull some of it off the yeast cake, and add fresh wort? My plan was to "solera" this fermenter every year or so, so I am wondering if I should do that now, or wait longer.
Ferm 2
7 gal
Started 7/2020
Yeast: WY3763 - Roeselare ONLY (no other yeast), no starter or anything, no sacc yeast pitched.
Its a amber wort (11 SRM) brewed with "Lambic" hops (0% AA) from YVH. So, no real IBUs to note.
This one is pretty tasty, but missing complexity that I am looking for. When this was younger (about 6 months in) it was very complex, with hay, barnyard, lemon and cherry notes. Now, it is getting more sour (pH is 3.7) and losing these flavor notes. And, it is getting a bit of a nail polish remover note. I am not sure if I should let it ride, or pull it, put it on cherries and a bit of oak, and serve it as a Flanders. Thoughts?
Also, moving ahead, I want to do (2) more "wild" brews, and I have pack of 2021 Solera Blend from Bootleg Biology, and a pack of Sour Cherry Funk from Gigayeast. I want to pitch these into 2 additional "golden" colored worts. I was thinking of pitching a sacc yeast to start this one (S05), and then pitching the bugs like a week later. It is cool to just pitch the bug packs without a sacc yeast present? Any advantage/disadvantage to that?
Thanks in advance for the help. This is all new to me, so any help would be awesome!
Ferm 1
7 gal
Started 5/2020
Yeast: WY3278- Lambic Blend ONLY (no other yeast), no starter or anything, no sacc yeast pitched.
Its a golden wort (5 SRM) brewed with "Lambic" hops (0% AA) from YVH. So, no real IBUs to note.
Currently, this is pretty bland, with not much going on. There is some sourness, some lemon notes, but not too much else. pH is sitting around 4.1, and hasn't moved at all in about 6 months. Just wondering if I should wait longer? Should I pull some of it off the yeast cake, and add fresh wort? My plan was to "solera" this fermenter every year or so, so I am wondering if I should do that now, or wait longer.
Ferm 2
7 gal
Started 7/2020
Yeast: WY3763 - Roeselare ONLY (no other yeast), no starter or anything, no sacc yeast pitched.
Its a amber wort (11 SRM) brewed with "Lambic" hops (0% AA) from YVH. So, no real IBUs to note.
This one is pretty tasty, but missing complexity that I am looking for. When this was younger (about 6 months in) it was very complex, with hay, barnyard, lemon and cherry notes. Now, it is getting more sour (pH is 3.7) and losing these flavor notes. And, it is getting a bit of a nail polish remover note. I am not sure if I should let it ride, or pull it, put it on cherries and a bit of oak, and serve it as a Flanders. Thoughts?
Also, moving ahead, I want to do (2) more "wild" brews, and I have pack of 2021 Solera Blend from Bootleg Biology, and a pack of Sour Cherry Funk from Gigayeast. I want to pitch these into 2 additional "golden" colored worts. I was thinking of pitching a sacc yeast to start this one (S05), and then pitching the bugs like a week later. It is cool to just pitch the bug packs without a sacc yeast present? Any advantage/disadvantage to that?
Thanks in advance for the help. This is all new to me, so any help would be awesome!