no chiller and botulism free since 2010
- Reaction score
just looking for some advice on where i am at on my first sour beer. at the moment it is six months old and etremely clear and with no pellicle. in had a sample from the wine thief a couple of weeks back and it has very low body a slight brett funk but close to zero sourness. i used 60/30 pilsener/raw wheat grist and 10 ibu of hallerrtau at 9o mins. mashed at about 67c for 90 mins and sparged at 80 something for memory. i ptched the wyeast lambic blend and until tasting had not been touched since. my main question is should i be worried at the lack of funk and sourness at this relativly early stage or will it be some thing that will build over the next 12 months or so. just some feedback on others experiances would be great. also i have 5kg of cherries would it be a good time to throw these in now?