Hi all,
We had long time plans to do a sour. So recently (14-1-2018) we set out to do a graded souring. We brewed a saison which we fermented with WLP566 (Belgain Saison II). After two weeks (28-1), when airlock activity and gravity readings came to an arrest, we pitched in a package of Wyeast 5112. On 5-5-18, we added some pediococcus and some slurs of Orval to help the brett. At both timepoints we tasted the beer, so when adding the pediococcus we noticed the distinct flavor and smell of the brett. However, today we sampled the beer yet once more, out of curiosity, and we couldn't taste any additions of the pedio. So we are wondering what has happened and came up with the following solutions/idea's:
1. Pedio is a long-souring bug, we're just to jumpy and should give it more time.
2. The sacch and the brett have consumed all the sugars, leaving nothing but an empty stomach for our little friends.
3. The conditions within the beer are suboptimal, e.g. too high ABV or IBU*
4. Whatever you people could come up with.
*
OG: 1053, FG: 1009,
Temp: 22C for sacch, 18C for brett and pedio,
IBU: not known, but a total of 58 Soraci Ace on 20L, half of which for an hour.
P.S. We might plan to add fruit at some point, this is a discussion at the moment. However, it could bring the much needed sugars, if point 2 is the case.
Thanks,
De Leverunie
We had long time plans to do a sour. So recently (14-1-2018) we set out to do a graded souring. We brewed a saison which we fermented with WLP566 (Belgain Saison II). After two weeks (28-1), when airlock activity and gravity readings came to an arrest, we pitched in a package of Wyeast 5112. On 5-5-18, we added some pediococcus and some slurs of Orval to help the brett. At both timepoints we tasted the beer, so when adding the pediococcus we noticed the distinct flavor and smell of the brett. However, today we sampled the beer yet once more, out of curiosity, and we couldn't taste any additions of the pedio. So we are wondering what has happened and came up with the following solutions/idea's:
1. Pedio is a long-souring bug, we're just to jumpy and should give it more time.
2. The sacch and the brett have consumed all the sugars, leaving nothing but an empty stomach for our little friends.
3. The conditions within the beer are suboptimal, e.g. too high ABV or IBU*
4. Whatever you people could come up with.
*
OG: 1053, FG: 1009,
Temp: 22C for sacch, 18C for brett and pedio,
IBU: not known, but a total of 58 Soraci Ace on 20L, half of which for an hour.
P.S. We might plan to add fruit at some point, this is a discussion at the moment. However, it could bring the much needed sugars, if point 2 is the case.
Thanks,
De Leverunie