Pre-Cut is Sour

Did I say "sour"? I meant "acidic". There was something wild in there. I bottled it about four days ago, and today it is sour. It was verging on funk at bottling time, but today it is funky. Funny thing is, with this mild dose of acid, it is pretty tasty. Doesn't exactly blend with the fir that well, but at the same time, it isn't horrible.

But now I am worried about my bottling equipment and even the bucket I fermented this in. Are they infected? I don't think I want to risk souring the Big Slick 2 by bottling with the same equipment. Lucky me that Big Slick 2 is still bubbling away in there, unaware of the buggy risks that it has just avoided.

To-do tomorrow: go to Rob's and get a new bottling bucket, siphon, and bottling wand.

Hey, this frees me up to go ahead and make "Lambic Imprint" (a takeoff on Limbic Imprint - yes, we are going to do a natural homebirth.) Lambic Imprint will be a 100% Brett B. beer! But according to Vinnie Cilurzo, it will take about six months before it's ready.

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