Brew Day: 11 Nov 2016
*Early in the day, set out (2) GoodBelly Straight Shots, and start warming the heating pad.
1 lb white wheat malt (crushed)
*Used my usual partial mash process.
Boil #1 (20 min):
1 lb Pilsen DME
*NOTE: No hops or yeast at this point!
Chill the wort to approx. 100 deg F (it will cool further during the transfer), and transfer to a glass fermenter. It is okay to fill above the 1 gal line on the container. Shake the Straight Shots and add each one directly to the fermenter. Cap the fermenter, insert a blow-off tube (the bacteria does not form a krausen, this is just to isolate it...), wrap the fermenter in a towel and place on the heating pad. Allow to remain there for approx. 48 hrs.
Boil #2 (20 min): 13 Nov
Allow the soured wort to a boil for 20 min (to kill the bugs). At flameout, do a 10 min hop stand with 14 g of Summer hops.
Yeast: DanStar Belle Saison
Addendum, 14 Nov: Checked on the fermenter this morning while preparing other beers for dry hopping tonight; fermentation is going very well. I am definitely looking forward to trying this one when it's done.
Addendum, 23 Nov: Dry hop with 14 g of Summer hops.
I got 8 good 12 oz bottles and one partial fill out of this batch.
Addendum, 9 Dec: Tried the partial fill...interesting flavor. I'll definitely try this one again. Mild carbonation, as is expected from these beers. Good sour flavor, but something a little different from the last one. I'll have to do a side-by-side comparison.