12 Points, 3 Weeks

Wild Pale Ale

Vita MaltAfter carefully culturing some wild persimmon yeast from 20mL to ~750mL I had high hopes of developing an awesome Pale Ale. The first week fermentation went well. The batch dropped 10 points. The next two weeks it dropped two points. A week ago I pitched some American Ale yeast 1056 to get the gravity up. What's going on here? Has the fresh yeast been eaten by wild yeast? The carboy has a foam layer but the gravity has stabilized. Resting at 1.5% ABV this is malted soda not beer. The wort is slightly tart but malty sweet with an apple, pear, and grape aroma. I'll continue the yeast research.

Wild Pale Ale Gravity

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