so, on Jan. 1 of this year, i brewed a HUGE RIS. OG was 1.122 and i split the wort between two yeasts. 5 gallons got us-05 and attenuated down to 1.022, which was perfect. the other, i used WY1450 (denny's favorite 50) and it only attenuated to 1.036. just so sickly sweet and it hasn't budged. I kegged it long ago and carbed it, in hopes that one day, i'd be able to drink it. that day hasn't come, and i'm unsure if it ever will.
so i'm thinking, why not purge another fermenter with co2, then transfer it under pressure and add some bugs.
have you every had an intentionally sour/funky stout? if so, what was your impression?
what bug blend or strain would you add?
so i'm thinking, why not purge another fermenter with co2, then transfer it under pressure and add some bugs.
have you every had an intentionally sour/funky stout? if so, what was your impression?
what bug blend or strain would you add?