ben_beer's Brew Log

Strike Water Volume

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3 Gallons

Sparge Water Volume

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4 Gallons

Pre-Boil Wort Volume

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NA

Expected Original Gravity

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1.035

Fermenter Volume

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5 Gallons

Strike Water Temperature

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NA

Sparge Water Temperature

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NA

Post-Boil Wort Volume

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NA

Actual Original Gravity

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1.028

Fermentation Temperature

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NA

Notes

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Came out low on mash despite double crushing. Not sure if it is the milling or what. May need to squeeze the bag more. Or do a better batch sparge.

My plantarum was dead. After 3 days no souring. Added a large spoon of Chobani yogurt and it seemed to sour a bit. Added english east on July 8. Gravity was 1.026. Will taste after ferment and see how that goes. May not be worth doing additional stuff to this beer

July 18: fermentation was vigorous at first, subsided after 4 or 5 days. Took gravity sample and was 1.006, making it 2.9% ABV. Nice clean lemony sourness.

Dosed the 115 ml gravity sample with 1 mL of lemon zest vodka tincture - seemed to be pretty good. That works out to about 30 mLs per gallon, which would up the ABV to 3.3%

Going to bottle 1 gallon at 2.8 vols with the lemon vodka, and rack the remaining 4 gallons onto approximately 10 lbs of sour cherries

Notes

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Bottled the 4 gallons that had been on sour cherries for 3 weeks. Bright and clear red, cherry aroma. Not a ton of cherry flavor but pretty good

FG 1.006. Carbed to 2.9 vols according to priming calc