I brewed my Solera about 3 months ago and I’m now going to start moving towards packaging it. I did some test blending with my Golden base wort and found that 2/3 golden with 1/3 sour was very nice. This will be put in a 1 gallon carboy and left for a little to blend together and mellow and eat up anything that is left.
I wanted to blend some more and add some fruit so I’m going to do another gallon carboy with 1/3 Golden base beer with 2/3 sour to up the sourness. I bought 2 cans of tart cherries packaged in water to add also. This will sit for up to a month before packaging.
The solera will be replaced with the Golden base beer up to 5 gallons in order to push out excess O2 and give the bugs more to chew on. This evolving beer will be revisited again in a few months for more sour beer.
The remaining Golden base beer which should be around 3 gallons will be put in my 3 gallon better bottle sour fermenter. Along with the beer I’m adding ~15 oak cubes which have been boiled to remove the tannins. I’m pitching a vial of saved Yeast Bay Brussels Brett and I’m leaving this in the closet for a few months. Walt from Wicked Weed gave me this advice after asking him how to get a beer as awesome as Serenity. I also talked to the Mad Fermentationist about getting the most funk out of a beer and he recommended giving the brett a lot of phenols to play with and that’s why I open fermented my Golden base beer with a Belgian strain.
All in all, this blending should take place today 10/28/14 and I’ll have another 5 gallons of sour beer working away. That’s 5 gallons in the solera, 3 for the funky brett beer, 1 which is just a straight blend of 1/3 solera and 2/3 golden and the other which is blend of 2/3 solera, 1/3 golden and tart cherries. Hopefully they’ll be packaged in a few months!