A basic wort for wild cultures, brewed and cubed 2x so it’s ready to go when needed.
First wort was combined with another 20L and added onto a wild trub.
The second wort cube went into an all rounder with a wild culture I’ve grown from dregs, similar to what was used in the sour Saison.
Wild Brew Collaboration
This brew fermented quicker than I anticipated, being ready and crash cooled in about 1 month.
Wild Sour Brew – Cypress
The wild culture was from dregs of various beers and grown up gradually until a final volume dme wort of approx 3L. I used a pinch of yeast nutrient in the wort once the wild culture was established, 60g light dme in 1L water.
Pitched together with 22L of the wild wort, fermentation kicked off quickly and well under way after a few days.
I took a sample at day 12 – nearly 2 weeks in – the bubbler had slowed right down and no visible trub or action on the surface of the brew.
Measurements showed SG at 1.008 and pH at 3.9, promising, but not finished.
Smell and taste wasn’t great, it wasn’t particularly sour – similar to a phase of the dme growth solution, that came right over time. I’m hoping this is a phase.