La Roja Dregs = Angry demon mutant spawn

So I brewed up a hefe type beer a little over 2 months ago with dregs from a local unfiltered hefe. The beer came out underwhelming as a Hefeweizen so I decided to try and make a sour out of it. Beers OG was 1.044. FG with hefe yeast 1.009. I had grown up some dregs from JP La Roja with a multi step process which eventually gave me about ~400ml of yeast/bug slurry when chilled and decanted. I threw the jp slurry into secondary along with 5.5 lbs of peaches and a little over 2 lbs of raspberries. I put in dregs from sour in the rye and consecration a few weeks after the fruit and jp dregs.

Last week was exactly two months in secondary so I decided to give the beer a try. It is pretty damn sour! Moderately basementy funky, and quite nice! I was really impressed how quick this beer got sour and I think the la roja starter was really what helped speed the whole process along. I'm gonna plan on bottling within the next month with Brett (not sure what strain) and let the bottles age and gain complexity hopefully with time. I've always heard jolly pumpkin dregs were gnarley so I wanted to share my experience and look forward to doing future sours with these demonic dregs!

The FG went from 1.009 to 1.002 in two months of secondary with the Brett/bugs.

 

Really just to help it carb cuz ill probably crash cool it before bottling to drop some fruit floaties out of suspension. Also to ensure there is Brett in the bottles to add complexity over the next couple years of ageing.

 

Sorry for the title. I got a little excited this being my first sour and all.