It's now been about a week and a half since I started this batch. Despite some rather ominous warnings in Papazian's book about the sour mash process one uses to approximate the magical confluence of conditions in a few old Belgian breweries which produces real lambic, the wort didn't really stink all that badly or get moldy. (Which may very well mean that I did something wrong...)
However, I did add all of the green apples I could shove into the fermentor I'm using for this batch today. It kind of looks like beer sangria at this point. It'll be interesting to see how much of a secondary fermentation this kick starts.
In any case, this beer still has a long long way to go before it's even remotely drinkable. So I'll have to wait to share the outcome.
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