deadmeat
Member
A few weeks ago I started my first sour brew.
3/23 Brewed 5gal Kolsch into 6gal carboy for krausen headspace.
OG: ~1.043
It ran a regular ferm schedule for 3 weeks.
Recipe estimates that 3.8% ABV should be final. I bet its not far off from that.
4/13 I pastuerized 4lb frozen raspberries and 1 cup white sugar with just enough water in it to make it pourable. I then racked the kolch on top of this slurry into another 6gal carboy.(little headspace from all the fruit)
I threw in a vial of WLP665
Here is where I goofed. I was so excited to get the sour going, I didn't take any gravity readings here at any time on 4/13, so I have nothing to compare subsequent readings to.
10 days later it has an ever so slight funk smell to it which is reassuring.
I've read around and general consensus is put it in a corner and forget about it for 6mo.
What worries me is that there is no pellicle forming.
Does this sound pretty normal to everyone?
3/23 Brewed 5gal Kolsch into 6gal carboy for krausen headspace.
OG: ~1.043
It ran a regular ferm schedule for 3 weeks.
Recipe estimates that 3.8% ABV should be final. I bet its not far off from that.
4/13 I pastuerized 4lb frozen raspberries and 1 cup white sugar with just enough water in it to make it pourable. I then racked the kolch on top of this slurry into another 6gal carboy.(little headspace from all the fruit)
I threw in a vial of WLP665
Here is where I goofed. I was so excited to get the sour going, I didn't take any gravity readings here at any time on 4/13, so I have nothing to compare subsequent readings to.
10 days later it has an ever so slight funk smell to it which is reassuring.
I've read around and general consensus is put it in a corner and forget about it for 6mo.
What worries me is that there is no pellicle forming.
Does this sound pretty normal to everyone?