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07-12-2010, 09:35 PM
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#1
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Help me guess at what I had in this sour culture
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Ok, so the super brief version is that I had some additional runnings from a mash that I put in a mason jar. I did not boil it, nor did I add hops. I stuck an unripe tomato from my parents' garden in the jar, rolled it around, and took it out. Then I sealed it up. I'm pretty confident I had some lacto activity, due to the white specs on the surface. A white pellicle developed about three days in and then went away. Two weeks in I added more wort. It smelled like a goat bathed in rotten milk.
I ended up adding this to a 1 gallon batch at the begining of the boil, so I killed whatever I managed to catch. Fermentation ended as usual (I used 1338) and I bottled it two weeks in. I tasted a little. The sour milk pretty much went away, but there is a very clear goat taste.
Any guesses on what is giving me the goat taste? Any guesses on whether the goat taste will mellow out (or become more prominent) over time?
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07-12-2010, 10:20 PM
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#2
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Quote:
Originally Posted by ReverseApacheMaster
. . . but there is a very clear goat taste.
Any guesses on what is giving me the goat taste? Any guesses on whether the goat taste will mellow out (or become more prominent) over time?
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Goat, hmm sounds barnyardy, maybe brett? http://www.homebrewtalk.com/wiki/index.php/Brettanomyces
Keep on brewing my friends 
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07-12-2010, 11:15 PM
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#3
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Quote:
Originally Posted by COLObrewer
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That's what I was guessing. At least I may have had a mixture of stuff with some brett in it. |
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07-12-2010, 11:27 PM
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#4
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On the otherhand, the reason why I thought it may not be Brett is because it didn't have the same tart flavor I usually taste in beers conditioned with brett or brewed spontaneously. Then again, my experience with sour/wild beers is not very expansive...
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07-12-2010, 11:34 PM
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#5
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Sour would probably take a year or so, at least a month or so.
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07-13-2010, 12:35 AM
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#6
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Quote:
Originally Posted by ReverseApacheMaster
Ok, so the super brief version is that I had some additional runnings from a mash that I put in a mason jar. I did not boil it, nor did I add hops. I stuck an unripe tomato from my parents' garden in the jar, rolled it around, and took it out.
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This is the part that confuses me.
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07-13-2010, 12:59 AM
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#7
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Quote:
Originally Posted by dwarven_stout
This is the part that confuses me.
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I didn't have a lot to choose from. I figured the fuzzy unripe tomato would have caught yeast better than my other options. |
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07-13-2010, 02:32 AM
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#8
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Quote:
Originally Posted by ReverseApacheMaster
The sour milk pretty much went away, but there is a very clear goat taste.
Any guesses on what is giving me the goat taste? Any guesses on whether the goat taste will mellow out (or become more prominent) over time?
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Ok...what exactly does a goat taste like.... |
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07-13-2010, 03:07 AM
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#9
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What the hell does a goat taste like?!?!?
And how do you know?
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07-13-2010, 03:08 AM
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#10
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Like... cooked goat meat? Or a raw , live furry goat running around eating cans and stuff?
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