Good stuff guys, thanks for the input and Beers! Enjoyed this swapathon. Think it was a winner all round. Definitely didn't feel disappointed, it's nice to have something different to sample and nice to get (relatively) impartial feedback. Every booger that comes round is so effusive about my beer, even ones I know are not so great, that is hard to know what to think..
If you're interested the sour wit thing was a basic wit grist of roughly fifty fifty pilsner and flaked wheat with a dod of Cara pilz or possibly Cara hell.
None of the spices or anything but i did add a couple of lemon peels at the end of the boil. Cooled to 37 then added a half pack of sour pitch and held as at that temp for 18 hrs or so. Boiled up as usual with i think about ten or fifteen IBU of hall mitt. Fermented out and then added about 2k of wild Scottish blaeberry and a half k of wild raspberry (and a few wild strawberry) let that ride a couple weeks then transferred to keg. I believe i did a 4 stage step mash on that.
The funky affair I lost my notes for but it was basically a bruin inspired (good guess Steve) loose interpretation really aiming for something for my own tastes. I did a split batch half of which went dark side and I'm not a hundred percent which was which, but basically it was mashed high to leave me witha lot of sweetness for the bugs to eat and8 I think i also did a turbid mash. Featured a lot of special x malt and caramunich and some chateau crystal 150. Other than that can't recall much. Og around .08 down to 0.03 before bretting with sour cherry funk and some frozen lacto and wild capture dregs. Original yeast was Belgian Saison. Aged about a year in a shed with some wild temperature swings I hoped would tire out the brett before it got too low. Think it worked as it finished about .013 which is my sweet spot.
Can't remember the hop schedule. Think it was a single addition of around ten ibus of something noble.
If you're interested the sour wit thing was a basic wit grist of roughly fifty fifty pilsner and flaked wheat with a dod of Cara pilz or possibly Cara hell.
None of the spices or anything but i did add a couple of lemon peels at the end of the boil. Cooled to 37 then added a half pack of sour pitch and held as at that temp for 18 hrs or so. Boiled up as usual with i think about ten or fifteen IBU of hall mitt. Fermented out and then added about 2k of wild Scottish blaeberry and a half k of wild raspberry (and a few wild strawberry) let that ride a couple weeks then transferred to keg. I believe i did a 4 stage step mash on that.
The funky affair I lost my notes for but it was basically a bruin inspired (good guess Steve) loose interpretation really aiming for something for my own tastes. I did a split batch half of which went dark side and I'm not a hundred percent which was which, but basically it was mashed high to leave me witha lot of sweetness for the bugs to eat and8 I think i also did a turbid mash. Featured a lot of special x malt and caramunich and some chateau crystal 150. Other than that can't recall much. Og around .08 down to 0.03 before bretting with sour cherry funk and some frozen lacto and wild capture dregs. Original yeast was Belgian Saison. Aged about a year in a shed with some wild temperature swings I hoped would tire out the brett before it got too low. Think it worked as it finished about .013 which is my sweet spot.
Can't remember the hop schedule. Think it was a single addition of around ten ibus of something noble.
