|The sour starter|
Last post I went through the process of collecting bottle dregs and added it to a start wort so that I could create a culture to sour Halvtreds. It too multiple days to get going and teetered out after a little over a week. Once it did I put it in my fridge for 5 days to fully cold crash it and left for a business trip.
Last weekend I pulled the Halvtreds base beer out from where it had been stored and added the decanted yeast to it. This was a simple process of pouring off the top portion of the liquid then swirling the last bit to get the yeast cake into suspension. I then poured it into the Halvtreds base beer via a sanitized funnel.
Never one to miss an opportunity to sample one of my beers I pulled off a sample to check gravity (1.018) and give it a taste. While I was at it I also sampled the decanted liquid from the sour starter.
|Pouring it in|
Halvtreds Base Beer: Clean nose, malty backbone, nice level of sweetness and is crystal clear. It comes off as a really nice mellow red ale (yet is a lager). It hides the fact that it is 7% very well. I wonder how it would taste overly dry hopped? This one would play very well with those would dig malty beers (maltsters) and if it was a style I was into it would be something to brew again and not sour.
Halvtreds Sour Starter: Really nice mildly sour aroma. I pick up the citrus (lemon?) sourness from the Batch 50. On the aroma there is a nice bit of funk and I pick up a little bit of the leather aroma from the Duchesse. I didn't get a chance to really let it warm before I had finished drinking it. I'm really hopeful that both the flavor and aroma will carry over well and become a lot more amplified.
With the bugs pitched I'm going to let it go for a few months before I add the fruit. I know what fruit I'm going to go with (you'll have to wait to find out) but I can't decide if I want to fruit the whole batch or just half. I guess I'll decide after I see how the beer develops over time.
|Checking the gravity|
|Checking the color, clarity and taste|
|Hanging out with 33|