Julien
Member
Hi,
In april 2021, I've been brewing a lambic(-ish) base beer to which I was supposed to add cherries.
The grain bill is 65% pilsner and 35% wheat malt. I attempted to follow a turbid mash but I ended up using too much water, so maybe the wort is too fermentable.
I added enough hops to reach a mere 5 ibu.
The ferments I put into the beer are a mix of WLP644 Saccharomyces Bruxellensis Trois, WLP650 Brettanomyces Bruxellensis and a home culture harvested from cherries with which I've already successfully brewed a sour (most likely contains diastatic sacchs and LAB).
The alcoholic fermentation went well but the pH doesn't go below 4 and the gravity is a flat 1.000. Fearing that the LAB from my home culture might be dead, I pitched Lallemand Helveticus Sour in october 2021 and added some sharchy water and dextrins (and the cherries) to give them something to chew but obviously, the yeast was faster because at 14 month the pH still doesn't go below 4 and the gravity is back to 1000.
In it's current state, the beer is just unenjoyable : a bretty and fruity nose, a silky texture but no sourness so it feels cloying.
I was thinking of adding some lactose, so that only the lactic acid bacteriae could chew on it and ferment it into lactic acid. Is this a crazy idea ? Or does anyone has a better one ? I'm all ears !
Thanks in advance !
Levure liquide WLP650 Brettanomyces bruxellensis - White Labs
Levure liquide WLP650 Brettanomyces bruxellensis - White Labs
In april 2021, I've been brewing a lambic(-ish) base beer to which I was supposed to add cherries.
The grain bill is 65% pilsner and 35% wheat malt. I attempted to follow a turbid mash but I ended up using too much water, so maybe the wort is too fermentable.
I added enough hops to reach a mere 5 ibu.
The ferments I put into the beer are a mix of WLP644 Saccharomyces Bruxellensis Trois, WLP650 Brettanomyces Bruxellensis and a home culture harvested from cherries with which I've already successfully brewed a sour (most likely contains diastatic sacchs and LAB).
The alcoholic fermentation went well but the pH doesn't go below 4 and the gravity is a flat 1.000. Fearing that the LAB from my home culture might be dead, I pitched Lallemand Helveticus Sour in october 2021 and added some sharchy water and dextrins (and the cherries) to give them something to chew but obviously, the yeast was faster because at 14 month the pH still doesn't go below 4 and the gravity is back to 1000.
In it's current state, the beer is just unenjoyable : a bretty and fruity nose, a silky texture but no sourness so it feels cloying.
I was thinking of adding some lactose, so that only the lactic acid bacteriae could chew on it and ferment it into lactic acid. Is this a crazy idea ? Or does anyone has a better one ? I'm all ears !
Thanks in advance !
Levure liquide WLP650 Brettanomyces bruxellensis - White Labs
Levure liquide WLP650 Brettanomyces bruxellensis - White Labs