Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Slime Beer (Sick phase)
Reply
 
LinkBack Thread Tools
Old 12-17-2013, 09:14 PM   #1
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 516
Liked 166 Times on 84 Posts

Default Slime Beer (Sick phase)

Just wondering who here has had a beer go through a sick phase before...? I've got a 50gal barrel of sour beer that is definitely 'sick' and am curious if anyone has had any experience with this. I am aware the pedio is currently in its exopolysaccharides phase, and have already spoken with Michael of the mad fermenter. He's seen it once. Anyone else?

It tastes great, but the texture is like maple syrup that comes out your nose and is exceptionally viscous. Hasn't changed in a month and a half. Going to be a hard brew to push.

I put it under a microscope and the bugs are busy. Looking for serious responses here.

__________________

Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

ChugachBrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2013, 09:36 PM   #2
marvaden
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Kansas City, Kansas
Posts: 173
Liked 16 Times on 13 Posts
Likes Given: 52

Default

Subscribed. I am curious about this since I haven't (but plan to) dabbled with pedio, yet.

Could you maybe provide a recipe along with mash temperature? (If it's a high mash, the complex sugars may be causing the pedio to take longer to do it's work, but that's just a conjecture).

__________________
marvaden is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2013, 10:07 PM   #3
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 516
Liked 166 Times on 84 Posts

Default

Infusion mash at 153.

100 lbs M.O.
6 lb Munich
2 lb SP-B
7 lb light munich
2.5 ea roasted barley and chocolate
6 lb aromatic
8 lb wheat

__________________

Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

ChugachBrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2013, 10:20 PM   #4
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,461
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

I've got one in the bottle now where the pedio has kicked back up. It's thick and buttery like fake maple syrup. A friend was very excited to get some De Garde bottles when they were released. Most were borderline undrinkable because of the ropiness. Fun to pour though, I'd never seen a beer look like that before.

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 12-17-2013, 10:23 PM   #5
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 516
Liked 166 Times on 84 Posts

Default

This isn't buttery at all. It has strands that will stretch across the room like a hot glue gun. Did yours ever go "regular"?

__________________

Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

ChugachBrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2013, 10:25 PM   #6
marvaden
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Kansas City, Kansas
Posts: 173
Liked 16 Times on 13 Posts
Likes Given: 52

Default

I'm pretty sure that grain bill and mash temperature rules out my idea as to why it might take so long in the sick phase.

It looks like you probably had a decently high OG (for a sour), so that is probably at least a factor in this. (I am not surprised that you would have a big. wild. ale. at all ). Though, your signature makes me think that this isn't the first big sour that you have done... I would expect some consistency in microbial behavior to similar environments.

Hopefully one of the guys that does commercial brewing chimes in on this. I obviously am out of my element here, but I respond in the hopes that it draws some attention to your thread.

__________________
marvaden is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2013, 10:36 PM   #7
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,461
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

Quote:
Originally Posted by ChugachBrewing View Post
This isn't buttery at all. It has strands that will stretch across the room like a hot glue gun. Did yours ever go "regular"?
It's only been bottled about two months, but I'm hoping it does because it was tasting great when bottled. People rave about De Garde so I'm assuming their stuff clears up.

One of my WLP665 batches was pretty thick when I transferred after about a month and has cleared up, but it wasn't anywhere near what your's sounds like.

You've heard the interview with Vinnie where he talks about seeing Jean Van Roy pour a snotty sample? I'm sure yours will clear up. You should email Vinnie. It was a few years ago, but he said he'd love to hear from anyone with sick beer.
__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2013, 12:35 AM   #8
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 2,934
Liked 299 Times on 252 Posts
Likes Given: 21

Default

I had a pLambic that got so ropy I almost vomited after tasting the sample. It never got "thick" or syrupy.

__________________
Cleaning my daughter's bedroom is like a freaking archeological dig.

On deck: Apple Honey Ale, Barleywine, Belgain Golden Ale, Malt Liquor, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.
Beernik is online now
 
Reply With Quote Quick reply to this message
Old 12-18-2013, 02:24 AM   #9
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 516
Liked 166 Times on 84 Posts

Default

Yeah, it took 2 tries before I swallowed a gulp. I have a shot of it from my scope but can't load a wmv or whatever. PM me with an email and I'll send it to you.

@marvaden, yeah i do this a lot. i have a few other things posted.

__________________

Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

ChugachBrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2013, 11:40 AM   #10
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,890
Liked 115 Times on 96 Posts
Likes Given: 11

Default

Mine with pedio from ECY have all gone through a sick phase. So far thats 4 beers in the last two years. One even got sick again in the bottle using the original Bug County release in a saison wort. It took a year to clear up in the bottle. My fermentors seem to get sick with in 3 months of brewing, I ferment totally with the souring culture, not as a secondary pitch. It can take a while to break down and sometimes it will get to the point where you are not sure if its body or remaining exopolysaccharide. When that happens err on a very thin remaining exopolysaccharide for a bit longer.

I will check my sour imperial stout today, that thing was borderline gelatin 3 months ago.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer when you're sick TallDan General Chit Chat 10 10-15-2013 01:54 PM
Testing Beer in Conditioning phase?? JoseLima General Techniques 6 01-15-2013 01:29 AM
Ever get sick of beer? forstmeister General Chit Chat 19 08-06-2012 03:39 PM
Slime Like Beer after 1 week! permo Fermentation & Yeast 3 08-19-2011 01:26 PM
What goes on inside the beer during the contitioning phase brad26 Brew Science 7 07-22-2011 05:30 PM