Well I currently just split my wild ale I have going into 3 diff vessels. I cultured up some dregs from a local brewery called Plan Bee and got my first wild ale started. I did 4 gallons with 4lb of frozen peaches I pureed. 1 gallon with prickly pear that I pureed. 1 gallon I kept plain to blend if need be. I also soaked some medium toast oak cubes in sauvignon blanc wine for 2 weeks and added that to the fruited versions. The beer was in the primary for 5 weeks and has an amazing funky/barnyard smell and is already getting a nice smooth tartness to it.
6 gallon batch/Mash 45min @156/Boil 90min/ Mash ph 5.38 OG: 1.052 Germ Hallertau @ 90min @ 6ibu German Pilsner 46% Wheat Malt 38% White Wheat Malt 15%
did you add fruit before/during/after primary fermentation? Also, plan bee is making some amazing beers! Any clue if they ad any sacc at bottling (i.e. champagne yeast)? I have a few bottles laying around that I've been debating to culture.
I added the fruit after the beer was in primary for 5 weeks. Not to sure I never asked Evan if they do that. I don't think they do though. I used barn beer to get the dregs from. He said all of their beers have the same culture in them for the beers made that year. Every year he harvest a new culture off the honey comb.
That makes sense, I suppose that would go against their philosophy of trying to use 100% NY ingredients. Out of curiosity was the beer done fermenting after the 5 weeks? I have been noticing that my wild ales (especially my brett heavy cultures) have been taking forever to finish.
No it was not done. It hit a stall point to where it was only moving like .002 every 7 days. I think I was down to like 1.020 something close to that when I racked to secondary
