Ok, here's the story:
1. Made ~1.055 english style ale, with a dollop of homemade amberish malt and EKG hops.
2. Finished unusually high as for Nottingham, 1.018.
3. Dry hopped with EKG, after 5 days removed the hops (strange film on the surface) and tasted - uuugh - meh - sour!
4. Kept in a closed fermenter since (2 weeks), there is no further film developing, sourness stays where it was. Or at least it seems.
The combination of dry hopping and wild-whatever infection (I suspect sourdough) is not the greatest thing I ever tried. Now:
A. Should I bottle in 5L plastic water bottles. simply wait 2-3 years for hops to disappear?
B. Add oak to simulate wooden cask maturing?
C. Some other ingredient to make it work? Tried to mix a little with rapsberry juice - ugh. Doesn't work as for now.
Any ideas, mighty funkmasters?
1. Made ~1.055 english style ale, with a dollop of homemade amberish malt and EKG hops.
2. Finished unusually high as for Nottingham, 1.018.
3. Dry hopped with EKG, after 5 days removed the hops (strange film on the surface) and tasted - uuugh - meh - sour!
4. Kept in a closed fermenter since (2 weeks), there is no further film developing, sourness stays where it was. Or at least it seems.
The combination of dry hopping and wild-whatever infection (I suspect sourdough) is not the greatest thing I ever tried. Now:
A. Should I bottle in 5L plastic water bottles. simply wait 2-3 years for hops to disappear?
B. Add oak to simulate wooden cask maturing?
C. Some other ingredient to make it work? Tried to mix a little with rapsberry juice - ugh. Doesn't work as for now.
Any ideas, mighty funkmasters?