formed pellicle - Sour beer project

Well its been a while since I have updated the sour beer project, but these things do take time. The pH has been steadily dropping its around 3.3pH at the moment. My goal is 3.0pH.

It has formed a rather attractive pellicle as you can see it the photos. The smell is there as well, but still it's going to be a while before its ready to bottle.... then it will take some more time to naturally carbonate. But I am patient.

In (out) of the barrel!

Fruit Explosion! as you can see I had huge fruit explosion as the Lacto bacillius has begun to kick in on the fruit sugars...

the ph Has droped from 3.9 down to 3.5 just a few more points to go.

In the Barrel- More fruit needed

After a quick weekend trip to Bruxselles and speaking to Armand Debelder / owner of Drie Fonteinen and Jean Van Roy of Cantillon, I have to add more than just 5 kgs of fruit to these barrels, Thankfully I have about another 40 kg of raspberries and I will perhaps add all to the barrel as I got lucky and drank one of these-hommage...

Here is a photo of the beer before and after when the proper amount of raspberries were added.

Currently the beer is not acidic enough, but with the addition of Lacto B. and a little more patients we should get it down to the correct level.

In the Barrel

Framboise (raspberry) Sour Øl

Today I added 5 Kg of Fresh (Frozen) raspberries to a barrel of aging sour beer. Hopefully with in a month or two it will become super sour and I can get it into bottles, I only will have 2 barrels of this or around 400 liters.... I'll post more as it develops.