As a reminder, I brewed with a pretty standard lambic grist and split the batch. Half was fermented with US-05 until stable at about 1.022 then I added some kefir grains. There was no noticeable drop in gravity after another few days so I bottled. The second half was fermented entirely with kefir and settled at the same 1.022. After a couple of weeks in the bottle the control had no sour and light carbonation. The kefir version was almost completely flat. Both were a bit syrupy and had a little rubberyness but were ok other than that.
It's been a few more weeks. The control gushed at room temperature and left a thick, firm head. It had cleaned up in flavor a bit, almost mo band aid present except a very small amount at the tail of the glass. It still wasn't sour but wasn't sugary either. Not a bad beer actually.
|Kefir from today|