« on: June 05, 2014, 08:10:35 AM »
I've got a passle of sour beers some of which are destined for bottles soon. I suspect I will get a better final product with a little blending and I'm wondering how folks prefer to do the test blending.
I am planning on pulling a couple oz of each beer (I can't pull too much as I'm only working with a couple gallons of each) and dosing the one that I see as the 'base' beer with measured amount of the character beers. I've got three beers to work with.
1) a farmhouse ale fermented with dregs from the Almanac Brewers Reserve series I (or maybe II) that has been in my 20 liter balcones barrel for ~ 8 months. This beer is suprisingly mild with subdued sourness and funk and a hint of oak.
2) a 'sourdough' ale ~ 1 year old brewed with a more traditional lambic recipe, mostly pils, some flaked wheat and some old saaz for ~7 IBU. It was fermented with a sourdough starter that originated in Italy and came to me via Napa. It has been ageing in glass on the yeast cake the whole time. It has a fairly neutral flavor with a hint of chianti but with a distinct bite that I get from other sourdough ales I've tried.
3) an IPA base recipe brewed ~ 1 month ago. It was extra wort from the kettle that, after setting out in my backyard for 3 or 4 hours got rescued from the compost and pitched with the cake from the beer that's in the barrel. That cake was sitting in my fridge for a year so I pitched the whole thing which should have been a disaster but actually has turned out quite well (so far)
when all is said and done I would guess I have about 8 gallons of beer here; ~3 gallons of beer 1, 2 gallons of beer 2, and 3 gallons of beer 3.
I might like to bottle some of each straight but I also don't want to spend all day bottling.
With the young beer I suppose I should consider expected final gravities of ~ 1.000 so I should take that into account in any beer I blend with that.