urbanmyth

Recipes 

I am going to save someone on here a whole lot of heart ache and advise you all to NEVER use old olive buckets for any step in the fermentation or bottling process.

An Italian deli sold me a couple old olive buckets for a dollar each, which I took home and Oxycleaned, bleached, Oxycleaned and Oxycleaned again for about a week, until I got all the smell out. Wrong.

I didn't even use the damn things for fermentation, just bottling. Four weeks later, I have sour, olive-flavored schwarzbier. I am going to get the bottles another month or so, but I do not see this kind of off-flavor aging out.

Oh, well. I basically got the ingredients for free in a phenomenal Craigslist deal. No use crying over soured beer, I suppose...

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

pelipen

Recipes 

Well since it's not otherwise bad, if it doesn't age out, cook with it. Turn some of it into malt vinegar.

out of curiosity, green or black olives? I can imagine green being much more offensive. 50:50 with vermouth. Next drink fad.

urbanmyth

Recipes 

Green. I am short on bottles, so after this month of aging, I may dump all but ~12 or so. Short of moving to Ireland, I don't think I could ever eat enough corned beef sandwiches to use up 5 gallons of malt vinegar

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.