wetherel

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Although I like a little vinegar (alcohol + O2 + Brett/Acetobacter = acetic acid = vinegar) in sour beers, like Rodenbach. I really don't like the ethyl acetate (nail polish) (acetic acid + alcohol + Brett? = Ethyl acetate) aroma that often accompanies it. Rodenbach has somehow gotten around the nail polish, while it's pretty strong in other sours (Deschutes Green Monster, Valley Brew Mutha-Pucka, etc.) Because of this, I really try to avoid O2, and rely on sourness from lactic acid bugs.

Oldsock

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Agreed, but if you want a little acetic edge without the risk you can always blend in some vinegar to taste at bottling.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

wetherel

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I totally agree, and I'm glad you said it. I got a hard time last time I mentioned it. It also avoids other negative effects of oxidation: cardboard, muting of malt characteristics, etc. I guess it would be coolest if you could make some homemade malt vinegar and use it.

Beerrific

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A fact to keep in mind....

The Roselare blend does not have any acetobacter in it. The vinegar notes that can show up from this blend are from the brett. But, it still needs O2 contact to produce the acetic acid. (However, I am pretty sure the barrels at Rodenbach do indeed have acetobacter.)

jessup

Recipes 

thanks so much for the info. i guess the only thing left to do is rerack to a carboy. i never woulda guessed the plastic itself in the bucket was permeable, i always assumed any O2 was coming in through the lid and into the headspace of the bucket. interesting.

thanks again!