Well this doesn't look normal does it? Nottingham yeast, all the bugs from the sour mash should be dead, boiled it for 20 minutes. Carboy sanitized, some grain did fall into the wort, must have been when I was squeezing the bag. Last two didn't do this, but I didn't use nottingham...probably normal right? RDWHAHB right?
No it smells like wheat. I'll taste it tonight and take a gravity reading. Wheat aroma is from around the carboy, didn't open the airlock.
Do you have churning? That is pretty strange looking, I take it its a berliner? How much yeast went in there?
Just a single package of nottingham. Yeah it's a Berliner, sour mash tasted awesome. Collected wort and boiled it for 20 minutes, though some grains slipped in the wort when i was collecting and squeezing the bag. It's bubbling quite actively. The optimist in me says it's just making the beer better lol.
I would think so, I have been planning to do one soon. I thought about adding brett to mine anyhow, cant hurt to have some funk...
May be relevant: This is after 3 days after pitching. Dude over at HBT said because of that it's probably krausen.
Alright I took a sample. OG dropped from 1.040 to 1.024 in 3 days, still lots of activity going on. No vinegar taste or aroma whatsoever, clean lacto sour up front, some funk in the middle, and sweet wheat on the finish. Puckering quality, tastes very similar to my last two but with more sour. Very optimistic about this now.
the lactic acid and the low ph is probably affecting your foam retention, hence the issue with no real krausen.
I think that pelicles are pretty thin and only show up a long time after primary ferment. If it tastes ok I'd let it go.
