I just got mine from under the dark staircase (sitting at about 22 deg) out to check how it was going.
It had got a 2nd wind with the ferment and foamed up and coated the foil cap on the carboy, and the sides of the carboy with yeast and lactic bacteria, which now stank.
I opened the door to the space under the stairs and found what my wife had complained about. It smelt like a dead rat was in there.
So i cleaned up the mess, put on a new sterile foil cap, and had a sniff. It smells good inside....... but i didn't want to persevere for months of conditioning if the beer tasted like doggy poop.
Steralised a bit of tube, and dunked it in, put my finger over the end and got enough out into a little jar for a mouthful.
Pale... almost white. Still cloudy but i don't expect it to be bright clear.
Aroma of lemon, fresh bread......... and ............ well........... acid. Pleasant clean sour funky smell.
Taste is tart, clean and acidic. puckering effect. Some doughy wheaty flours in the background. Massive flavor for a small beer! Left my teeth chalky.
It still has a slight fiz to it and i think that's the lactic bacteria finishing off the beer to complete dryness.
I an very happy with the tartness and acidity......... its a sour little *****!
I think i just named it
Sour Little *****.
