I tried to create a sour beer from a sour mash from the second runnings of a Double IPA. I kept the mash tun in the garage, but unfortunately it rained and got colder than I thought it would. (I live in Los Angeles, so I wasn't too concerned about the season at the time.) The net morning it smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature. But nonetheless I carried on!
I boiled the concoction for an hour and added some Simcoe and Centennial, and later WLP001. (Unfortunately I had to boil it inside the house because of the rain, and the whole house smelled like vomit for a week.) After fermentation was done, it did not taste very good. It still smelled pretty bad, and had a strong cheese taste. I thought all was lost, but then thought to try and add some brett (WLP650) a week later. That was on 2/24/2017.
I've been tasting it every so often, and I have noticed the smell and cheese taste have dissipated over the months. The main taste is very acidic/vinegary (pH was at 3.84 in August), but it is kind of rough by itself. Plus that faint cheese taste/smell that lingers. I'm thinking I can blend this with some other beer, but am also wondering if it is worth it. I have about 1.75 gallons worth.
If I do blend it, should I do it now or wait a few more months? And what would work best for a blend? Or will this thing taste perfect after sitting for at least a year?
Grain bill for the DIPA:
- 13.25# American 2-row
- 0.3# Crystal 40
- 0.3# Crystal 60
- 0.75# Corn sugar (dextrose)