For this batch I brewed a large volume of golden wort with a starting gravity of 12.6*P (1.051sg) and split the batch three ways. One fermentor with pineapple juice, another with carrot juice, and a third with a tropical fruit juice blend. Pitching different blends of wild yeast strains into each fermentor. This pineapple wild ale is fermented with brettanomyces lambicus and brettanomyces bruxellensis.
Currently I now have sixty five gallons (would only fill one oak barrel) of beer in eighteen fermentors at different stages of souring with the oldest being one at the time of this post. Tasting along the way as the flavors have developed and matured has been fascinating. Beginning to understand when flavors start developing and the impact of different ingredients and what they contribute to the overall impression of each batch. All while being amazed at the visual seemingly big bang theory like primordial growth of a pellicle reminds me of the deeply interwoven history of humans and fermentation as food preservation for survival.
Recipe: Pale Malt, Flaked Oats, Wheat Malt, Flaked Barley, Flaked Maize, CaraPils. Bittered with whole leaf centennial. Fermented with a blend of brettanomyces strains.
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