How long should I bottle condition a soured mild ale for? It was in the primary for two weeks and fermented with SO4. It was then racked onto sour cherries, and hand picked unwashed wild blackberries for eight weeks. At this stage 250 g of dextrose was added. My wife tried the brew before bottling and said it tasted like tart cider. This was supposed to be a mild ale but then I found the blackberries growing where I work and well I just couldn't resist seeing if I could introduce wild yeast/bacteria to it.
I would think.... till it's ready. I would expect it to take a little longer than an average beer, but not terribly. I might consider giving it 3 - 4 weeks to start, and see where it goes from there.
I'd let it go at least four weeks till I tried it and then drink it sparingly cuz if you did get Brett/bugs in it the bottles should gain funk/complexity for years to come.
If you sour an ale you get old ale In the beginning there was just ale; if consumed relatively fresh it was mild and if allowed to stale was termed old ale.
Curiosity killed the cat. I opened one tonight and it was a gusher. Was shooting for 3.0 carbonation units and we got a heat wave today. Bootles hve been placed in "bomb proof" crates. Thank you to those who replied.
