white bottling, wild beers article, brew something LA meeting
after a year and four months in various fermenters, white (aka blanc, aka cuvee de blanc) was due for bottling/kegging.
- I followed the same yeast and sugar additions as with cabrillo and vizcaino for 10 gallons (5 in the keg and 2 cases of bombers), and bottled the remaining 2 gallons with individual sugar and yeast additions in the bottle. it will be interesting to see if the bottles go through the diacetyl cycle I have been noticing in my other sours.
- after letting the blend of different fermenters percolate for a few months, the finished product had inherited traits from each. with a final gravity of a hair over 7 brix, the beer had a strong brett and fruit aroma as well as an intense sourness intermingling with a solid brett presence (more so than cabrillo). I’m excited to see how this brew finishes once it is carbed up.
- I also decided it was time to salvage the yeast slurry from cabrillo that white had been racked onto. with AP’s help I managed to save a few liters of slurry for repitching, but not before splattering both of us with a mess of yeast, bugs, oak cubes, and disintegrated cherry remains. AP was not enthused, to say the least.
on another note, a while back, BT from blackmanbrew requested an article on sours/wild beers for his local homebrew club’s newsletter. after some thought I decided to put together a primer for those considering making the plunge into wild ales. it includes an analysis of a variety of considerations beginning wild brewers may want to consider. check it out HERE (PDF link).
- the large turnout was indicative of the recent surge within the current LA beer scene – beer reporters, aspiring homebrewers, and commercial brewers all jockeyed for conversation space while taps from smog city and hangar 24 flowed freely. although the acoustics of the meeting room left much to be desired, the killer sliders and side dishes more than made up for it. I’m looking forward to seeing what develops in future meetings!