Asalpaws
Landlord.
- Joined
- Feb 25, 2012
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Just pulled my Kreik out of my wardrobe , where it's been for a year now.
Huge amount of trub/bacteria/cherrys and other general guts left. However the beer above is a lovely pink. It's also incredibly sour! Forget 100 IBU beer, this stuff is sharp. I racked some porter I made last weekend onto the bacteria cake and tucked it up again.
Now to bottle it, I'm a bit scared as it seems the bacteria can eat up more of the sugar than normal yeast. Anyone primed a sour beer before? T
Huge amount of trub/bacteria/cherrys and other general guts left. However the beer above is a lovely pink. It's also incredibly sour! Forget 100 IBU beer, this stuff is sharp. I racked some porter I made last weekend onto the bacteria cake and tucked it up again.
Now to bottle it, I'm a bit scared as it seems the bacteria can eat up more of the sugar than normal yeast. Anyone primed a sour beer before? T
