On November 1, I brewed 5 gallons of a 1.050 patersbier. The thought was, it would be starter wort for 10 gallons of a 1.080ish tripel. I split the wort into two large glass carboy primary fermentors.
Due to the fact that I was watching football on a Sunday, I let the immersion chiller run for a bit too long, and the wort got chilled to 60°F. I collected the wort anyway,2.5 gallons in each carboy, oxygenated, and pitched one yeast vial of WLP500 Monastery (aka Chimay) and WLP575 Belgian blenad (aka Westmalle + Chimay + Chouffe).
Over the next 24 hours, the wort warmed up to the basement temperature of 64°F. No activity. 48 hours after pitching still no activity. I then taped a fermentor heater strip to the outside of the 2 carboys. Temperature rose to 72°F. At 72 hours, finally some life in the 575, but nothing in the 500. Finally, after 96 hours, I saw activity in the 500.
However, the 500 has looked funky from the get go.I t held a krausen head for only a day, then it sank. It then formed a large (maybe 6 inches in diameter and 2-3 inches tall) bubble that lasted a half a day. I have never seen anything like that.
I thought they were just about Wednesday (November 11), then last night I noticed a thin white scum forming on surface. Uh oh. This morning it is thicker, and has a light tan color to it.
The 500 is on the left, the 575 on the right.
This is what it looks like, taking a picture through the carboy neck.
I thieved a hydrometer sample out of each, and tasted them. The 575 gravity was 1.008, tasted excellent, spicy phenols with a little fruit. The 500 gravity was 1.012, and tasted good. A bit bland, earthy, a little fruit, no spicy phenols, no sourness. However, it had a slight "sauerkraut" aroma to it, for lack of a better word.
I've decided I am not going to chance my tripel with it, and just brew a 5 gallon batch. However, my initial intention was to blend the two starter worts back into a single keg, chill, force carb and tap it. Looking for input on the merits of still doing this. It seems if I keep it chilled, I could arrest any sourness from forming, and have a pretty good beer on tap. But I am not married to the idea, and can easily just dump it.