A few years back, I had the ambition to get going on some mixed fermentation sours. The plan was to consistently brew them and have a few aging/souring at all times. To get the pipeline started I was planning on aging the first one for a year before kegging.
Well I brewed that in October 2021… but got distracted. I got around to kegging it today 34 months later.
Meanwhile… it spent the whole time in a bucket, no carboy. At one point in the past few years I noticed the airlock was empty so I popped a golf tee in the hold. No temperature control.
After all this neglect I fully expected it to be ruined and disgusting. But it actually came out good (even warm and un-carbonated). Tart, slight vinegar going down in a good way, pretty delicate, with a really nice bready finish. I’m shocked!
