badlee

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I set my self a deadline of wednesday night.
I opened the FV with trepedation,smelld and.............FRUITY!
It no longer smelled of vomit,so I I threw caution to the wind,racked off the yeast and rubbery looking gunk and added my frozen goosberries.
SO, in about 10 days I should bottles and condition for about 2 or 3 months right?

badlee

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As of today,it smells,wait for it.........of wet gooseberries!
No puke or any other BAD smells.
I was thinking of holding in secondary till sunday,or maybe one more week afetr that and then bottle condition for a month or so?

badlee

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I cracked the first bottle of this the other day.
The "funny smell" was still there,but to a much lesser extent.
Crystal clear, great carbonation,just a hint of gooseberry and a good dose of mild tartness.

kerosin

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Hy there badlee,
you just made my day, I did a sour mash for a Berliner Weisse a few days ago and experienced exactly the same what you described. I rested the mash for some time at 66°C (151°F) and let it cool down to 35°C (95°F). I then added some acidified malt and let it stand there at 35°C. And then came the vomit smell after a day. The mild heat of 35°C helped to distribute the smell throughout my cellar even better.... But it vanished after the second day and I could pick up some lemon notes. This was a pretty weird experience. So I added the hops and let the mash rest at mash-out temperature for 15 minutes and just sparged into the fermenter. Then added some European Ale yeast and bottled it a few days ago with some Brettanomyces.

My concern was that the "funny smell" would stay in the beer. But you seem to have experienced a decline in the "funny smell" character. Now I hope that the "funny smell" will vanish with time. Thanks for your tasting notes.

Cheers
Samuel

badlee

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Glad to know I'm no alone Samuel.
The decline in "funny smell" is huge! Initial level was "ohmygodimgonnapukeallovermyshoesrightnow".
But now it's down to a level where I think that if I did not know that it hed been there in the first place,I may jus not have noticed it.
Good luck with yours,Lee.

jtakacs

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good news... i love sour mashed beers and the next time i do a BW (done two) i'll use a very small sour mash and ferment clean with a fast acting high attenuating sacc... frankly i prefer growing my lacto on my own. )

kerosin - keep us posted on the beer, i'm curious as to how the sour mash and brett work out. which brett did you use?

kerosin

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Hi there jtakacs,
I will post a link to my site as soon as I have written about the results of my BW. And I can't give you further details about the Brett I used because I isolated it from a BFM La Torpille.

jtakacs

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please do... just had to snap some pics of my BW... never seen a beer so clear, light, and bright. just waiting for the 90 degree temps around here so i can drink them instead of water.

badlee

Recipes 

You hit the nail on the head there jtakacs, the cleares and lightes looking beer I have ever seen in my life.