Krausening Sour Beer

I just took my Flanders Brown beer out of primary after 27 days. It fermented with the Wyeast 3763 Roselare blend which has a mix of yeast and bacteria to make a nice sour beer, though it requires aging for good results.

I mashed on the warm side to produce relatively more food for the Brettanomyces yeast and Lactobacillus and Pediococcus bacteria as compared to the brewing yeast.  As a result, the specific gravity went from about 1.052 to 1.017 instead of lower as would normally be expected.  There was extra beer after filling two kegs and so I bottled the stuff directly without priming sugar, relying on the natural krausen remaining in the wort.   With a little luck the 15 bottles I have left over will be nicely carbonated and mature later this year.  The two kegs I’m leaving to mature in my basement.

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