Dreg Series: Sour Pale Common

So this beer was the first attempt with my new technique for creating sour beers. So I basically I took my California Common wort (1.044) straight from the kettle after boiling for about 5 minutes. In hindsight I should have allowed the hops to boil in the wort for a specified time to get about 5- 10 IBUs. So next batch I will do that. I only removed a half gallon this time but I might go for a full gallon in the future. So all I did was add the dregs from a Bavik Petrus Aged Pale Ale and I also decided to add the Bavik Petrus Oud Bruin dregs as well just to make sure.











To my surprise in 4 days I had a good bubbling pellicle going. I mean this thing took off. Check out the pics and I will keep updating.

 

7/25/10
Gravity Reading shows 1.040
It appears that the activity that I saw was due to lactic fermentation. I smelled and tasted the sample, delicious like a sweet gueze. It had a wonderful aroma of fruits and berries so I think the dregs have done some work. It was not very sour, just enough to give it a bit of crisp. I have added some of the California Common batch, this will add a bit more hops and yeast. I also added .25 oz of medium toast French Oak boiled for 10 min. This will be interesting where it ends up.

2/5/11 Update
Gravity 1.006
Sorta strange taste on this one - has some fruit flavors, a bit of funk, bit of sourness but the 1/2 gallon of California Common added too much bitterness. I need to decide where to go with this one. Maybe let it sour up a bit more then dry hop. That bitterness should keep fading.
Side note: I am not an sour beer expert (yet) but that looks like pedio on top. (it looks "ropy")