What can I say? I have a sour beer problem. With my lambic #2 currently very funky but not sour at all I wanted to brew another beer with the yeast cake from my first few sours. My Sour Mix #1 started with Wyeast's Roeselare blend and has since had dregs from Drie Fonteinen and Cantillon, BKYeast's C2 brett isolate, and American Ale yeast added. Popping open the top of bottle storing the mix of yeast and bacteria gave such great aromas that I'm confident in the direction this one will head.
This beer is all about the yeast/bacteria so I kept it as simple as it comes for the recipe: 5 pounds dry malt extract, 2 ounces lambic blend hops (1.2% AA) for 60 minutes and my Sour Mix #1.
Brewed on stove top with 6.5 gallons of unfiltered Arlington water with K-Meta added. 1 tbsp phosphoric acid 10% and 1 tsp each of gypsum and calcium chloride added prior to boil. Extract and hops added at full boil and boiled for 60 minutes prior to chilling. OG measured at 1.054.
With no signs of active fermentation taking off I added yeast from my Saison Blend #1 (Wyeast French and Belgian saison yeasts). Some bubbles appearing in airlock after 12 hours.
Gravity down to 1.006. A little fruity, slightly bretty, a touch bitter.
.5 ounces Pinot Blanc soaked medium-plus toast Hungarian oak cubes (and about 8 ounces of the pinot) added to primary.