Andrew Hodgson
Well-Known Member
Tried another one of these last night, about 9 days of bottle condition/carbing. I will stop being a lazy POS and get the ph meter going to test the pH. I will say is it sour, that bracing type of sour where the first sip really hits the back of your tongue and the subsequent ones allow the beer to shine once your palette adjusts. I enjoy it a lot however I would say at this point the sourness overwhelms the other characteristics, as the yeast settles it seems the fruitiness of the WLP644 and the tincture is becoming more and more muted. Interested to see how she ages. I will be making a saison and then I think jumping right back into this recipe. May mute the sourness by dry-hopping 3 days after lacto pitch. Or maybe I will just up the tequila tincture volume and add more peels, who knows. I am now very interested to see what this reads on the ph meter.