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Ideas taken from Exit 183 Wit, from Central Street Farmhouse as well as Gotrdon Strong’s Article Witbier in the March April 2021 BYO, pg 24. I started out calling this “End of Pandemic Wit” but Drew suggested “Dry Wit” which will stand unless it isn’t. 2021-03-12: Brewday Had a bit of trouble with Mash pH. I assume I must have started out with the damn MPH3 model which is the default. pH was just under 5. I added baking soda but overshot to around 5.7 pH and then added the BW predicted 5 ml of Lactic Acid but the response was minimal. I acheived around 5.45 ph - that’s fairly close to OK. Moral of the story is to NEVER USE MPH3 Model! I’ve used up all my acidulated malt and will only use Lactic Acid in the future. Due to the pH issues the Mash-In/Protein Rest was particularly extended. Although the time wasn’t recorded, it must have been at around 45 minutes total. Also note that the mash seems particularly wet today. Not sure why as I am fairly certain I had the correct amount of strike water per BeerSmith. OG slightly low but that’s OK. Volume collected right on target. The amount of Camomile might be a bit high but the wort tastes fine. Oxygenating with pure O2 for a minute before pitching T-58. I will wait for tomorrow to pitch the WLP510 as I want the T-58 to be well established first - I have a couple of cups of WLP510 in my mason jar from my Orvalish batch. 2021-03-13 0855: It’s going gangbusters and is a but too exothermic. I lowered the ambient air temp 2°F to 66°F and I am moving the carboy down too the BK table. Some krausen escapred through the airlock but I don’t think a blow-off will be needed. 1320: Carboy now at 71.6°F. Yeast is still only up to 61° so it’s a bit early to pitch it. I dropped ambient another degree to 65°F. 1453: I’ve dumped in the captured WLP510 yeast which had made it up to 63.8°F. It wasn’t going to get much warmer with the ambient temp at 65°F. Bubbling is at the edge between continuous and bursting. 2021-03-14 1138: Bubbling has nearly stopped and the carboy temp dropped to the mid 60s. SG is around 1.021 though it was very hard to read - a very soft blue line in the refractometer (about 9.5 Brix). Applying heat to 70°F in the hot box. 1524: The carboy temp is up to 69.6°F and bubbling is a bit more regular. Very good. 2021-03-19: Carboy at 69.2°F. The refractometer reads 9 Brix, or maybe just above. 9 calcualtes out to 1.018 for the SG presently. I certainly would have prefered a better drop. Taste is fine/interesting. A bit unusual maybe but nothing obviously off and of course it would be different with the mixed yeasts. I will bring the temp up just as the fermenting profile suggests and we will see if we can get the SG to drop more as the yeast maintain a little activity. Hot box set to 72°F. Temp only up to 70.2°F in the evening so I pushed the box up to 73°F. 2021-03-21: Carboy temp is right where I want it. We will give it about another week before going into secondary. 2021-03-28: Racked to secondary. Surprised to find a reading of 9.4 on the refractometer giving an SG of 1.020! A rise! Double checked with a second sample. Ug. I’m going with an ambient temp of 60°F. I can’t really go lower anyway. It’s hard to imagine the gravity dropping further which is a disapointment. 2021-06-27: Refractometer reads 9.2 giving a gravity of 1.019 - a small drop. Taste is fine. Racking to barrel Black Swan Standard barrel which last had cyser in it (emptied today). 2021-11-06: Preparing for racking to keg. Gravity dropped thankfully but we picked up quite a bit of tartness - it isn’t a traditional wit anymore. Fruity and quite tart. FG 1.014. ABV of 6.6%. 2021-11-07: Racking to keg 1. That’s it. Changing name from Dry Wit to Dry Wit Sour. 2022-01-27: Tapped on BT4 today.