Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > hum, may have messed up, is this going to do me any good
Reply
 
LinkBack Thread Tools
Old 06-15-2012, 02:38 PM   #1
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default hum, may have messed up, is this going to do me any good

I kegged my OctoberFast last night and had about 3/4 gallon of beer left. I also had a JP La Roja that I was about to drink, so I came up with the idea to put the left over beer in a gallon jug and add the dregs from the La Roja. Now reading up on things, looks like I should have made a starter.

My thinking was I would leave this setting for a few months before doing anything with it, then trying to use it for a sour beer (Won't have time to brew one until this fall anyway). Should I mix up some DME and add it, or just leave it as is, or just pour everything out?

Just getting into sours, so guess I should have read up before I started

__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 02:48 PM   #2
levifunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Madison, WI
Posts: 197
Liked 41 Times on 27 Posts
Likes Given: 39

Default

Let it ride as is.

My understanding is you want to build up the starter so the brett/bugs are active and high enough cell count so that when you pitch it, they take off quickly. You will likely have to wait a while before you start seeing fermentation, and in that time enterobacteria may have time to grow too strong which will create a horrid flavor.

That being said, 3/4 of a gallon isn't all THAT much. I just poured the bottom 1/5th of a Cantillon 750 into a gallon of left over wort and fermentation took off without a hitch.

__________________
funkfactorygeuzeria.com
levifunk is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 03:27 PM   #3
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

That beer is definitely going to end up all sour and funky. You should probably send that to me for disposal.

__________________
ReverseApacheMaster is offline
pgrebus Likes This 
Reply With Quote Quick reply to this message
Old 06-15-2012, 03:30 PM   #4
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
That beer is definitely going to end up all sour and funky. You should probably send that to me for disposal.
well since that is what I want, I guess I will dispose of it myself Into 5 gallons of beer that I want to end up funky.
__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 04:58 PM   #5
spearko520
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: allentown, PA
Posts: 1,030
Liked 55 Times on 54 Posts
Likes Given: 210

Default

you are talking about adding the dregs to beer already fermented with a sacc strain, right? If so, you don't have to worry about entero, but you may not end up with a ton of leftover yeasts for a bigger batch, or a mouthpuckering sour, but you may still have enough left over food in there to get some nice brett character if you leave it long enough. Adding some fresh wort or DME would help get whatever is in there growing.

__________________

"i like to drink. I do it all the time, every day."- anthony jeselnik

spearko520 is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 01:28 PM   #6
todd46
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Grand Rapids, MI
Posts: 49
Liked 4 Times on 4 Posts

Default

i just did almost this exact same thing. i added the dregs of two bottles of La Roja into a one gallon batch of wheat. it showed no signs of activity for 3-4 weeks, so i then did a starter using the dregs from a bottle of JP Cinco Anos. i stepped it up once (took about a week total) then pitched that in and it took off immediately and hard. blew my air lock out overnight and i had to put a blow off tube on. its been fermenting strong for a week now. if i was you, i'd buy another delicious bottle of La Roja and make a starter with the dregs, then add that and you'll be golden.

EDIT

oh, fair point, your beer is already fermented (wasnt paying attention) so yeah... i agree with the other posters, probably just let it ride.

__________________

todd46 is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 04:17 PM   #7
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,585
Liked 264 Times on 237 Posts
Likes Given: 5

Default

I'd probably add an ounce of sugar to get some activity to create a protective CO2 layer. Otherwise, place it in the corner for a few months until you are ready to use it.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2012, 01:18 PM   #8
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default

I'll boil up a little dme and add to it today. busy weekend so didn't have time to do much with it this weekend.

__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 02:26 PM   #9
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 143 Times on 112 Posts
Likes Given: 2

Default

Well I had to make a starter yesterday for my wheat, so I made a little extra to add to my gallon jug. I already had a pecile going, but went ahead and added about 1 1/2 cups of starter. It's bubbling away this morning and the pecile was back at the top. Planning on leaving it on the water heater for 2-3 months at least since I probably won't have a chance to do anything with it until then (trying to get the pipeline built up after getting a kegerator earlier this year, realizing I'm drinking way too much right now )

__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2012, 03:44 PM   #10
gamb0056
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: St. Paul, MN
Posts: 38
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I've got 3 x 1 gallon sour experiments going that were done the same way (and are 3.5 - 4.5 months old). All started with JP dregs (La Roja, Madrugada)+ dregs from another sour or two. I pitched the JP dregs straight and had pretty vigorous activity after 3 - 4 days in each. After 3 months or so, they all had a pretty intense, distinctive JP brett character and were pretty tart already - much more than I was expecting. Haven't tasted them since 3 months, but it seems like the dregs, without a starter, were up to the task.

__________________
gamb0056 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is this lambic still doing good? (pics) Sarudin Lambic & Wild Brewing 3 04-26-2012 09:10 PM
Messed up Flanders Red Grist nberk Lambic & Wild Brewing 5 12-12-2011 04:16 PM
might have caught something good lowlife Lambic & Wild Brewing 24 10-13-2011 04:20 AM
Dregs from an 09 La Folie, any good? Gunslinger711 Lambic & Wild Brewing 3 06-09-2011 02:42 PM
Looking for good prices on Brett? Lodovico Lambic & Wild Brewing 6 02-23-2010 12:02 AM