In the long days of this seemingly never-ending cool summer – I’m left with even keeled and mellow wild beers.
Solera #1 is still sitting on its cakes and fearfully, had a dry airlock one of the couple of visits I made while Gary was out West. A sample was pulled and it’s right where I wanted it. A bit worried about it getting too tart now, but we’ll see 1- where everything ends 2- if it indeed does tart up.
This past brew day went swimmingly – besides a watery mash – hit high 80s on my mash efficiency and right about the amount I wanted ending up in the fermentor. I relied on the local homebrew store having the WL670 I use, but alas. I trudged on, thinking big picture: all wonderfully blended anyway. #2 ended up with Wyeast 3209 Oud Bruin Blend & Wyeast 3278 Belgian Lambic Blend; both fitting well into the larger puzzle of the solera pretty well. Letting the yeast thing go I’ve opened the doors allowing for shifts and subtle changes as it ages. Let it go and let it grow.
side notes: sampled the Quad finally and it’s got me hot and bothered. Wheat wine was overbearing & “hot,” and <1gal got a treatment of #2 cherries & #1 of raspberries – making it more of a fruit wine, still tasty and interesting. Most of what is pouring is quite good and things are finally coming together.
Lesson learned: hang up your hang ups