Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Lambic & Wild Brewing (http://www.homebrewtalk.com/f127/)
-   -   Sour Noob: What to do with this- (http://www.homebrewtalk.com/f127/sour-noob-what-do-267474/)

lastsecondapex 09-08-2011 03:26 AM

I brewed a Pale Ale about 2-3 months ago that I've been neglecting doing anything with in primary. I had intended to keg it, but my setup isn't quite tuned yet. I decided this evening that I would rack it to secondary and pitch some sour dregs on it and let it go for a year because I have other beers I am more interested in working on.

Low and behold, I uncovered the carboy and it has a fully developed pellicle already- ironic. Here's my dilemma, it is still sitting on a bunch of sacc and pellet hop trub, will it be okay to stay there or should I rack it?

The recipe was:

7.5lbs. MO
7.5lbs. 2-Row
2oz. Glacier @ 60
2oz. Glacier @ 15
2oz. Hersbrucker @ 60
2oz. Hersbrucker @ 15
American Ale II yeast

I will attach infection pics later

lumpher 09-08-2011 03:29 AM

best to let it sit for 6 months to a year

lastsecondapex 09-08-2011 03:33 AM

Quote:

Originally Posted by lumpher
best to let it sit for 6 months to a year

Even with the hop and sacc trub in it? That's surprising, and good

tasq 09-08-2011 03:46 PM

You should rack it off the trub, unless it is a lambic.

I also fear that the IBU of that beer is too high for the bacteria.

Keep us posted on how it goes.

boostsr20 09-08-2011 05:26 PM

Same here with the hops. I usually like to pitch from primary on so I personally would add 8oz of malto dextrin for the bacteria to eat.

lastsecondapex 09-08-2011 06:45 PM

Quote:

Originally Posted by boostsr20
Same here with the hops. I usually like to pitch from primary on so I personally would add 8oz of malto dextrin for the bacteria to eat.

As opposed to racking or in addition to?

tasq 09-08-2011 06:45 PM

In addition to.

lastsecondapex 09-08-2011 06:48 PM

Ok, cool

ryane 09-08-2011 06:51 PM

Eh, I would disagree with most posters. First I would taste it, wild bacteria is fairly resistant to IBU's its only the wimpy WY/WL strains of lactobacillus that quiver in the face of IBU's.
Whatever you have in there was able to colonize the wort so the hopping isnt an issue

That said I would guess it was some form of oxidative yeast, so youll most likely have funk with minimal sourness. I think some dank funkiness with your hopping should be fine. Thats why I really suggest tasting it, if you like the direction its heading let it ride, if the taste is bad, well then its up to you but bad beer + just about anything = bad beer

I wouldnt worry about racking it either, it will help the funk. As to needing to feed it, you could, but obviously whats in there is already feeding on something, I would let it ride for awhile see what it gets you, if its not strong enough then I would feed it

boostsr20 09-08-2011 07:06 PM

If your really letting it set for a year, I'd rack it onto some French oak to save the bugs but it's all a matter of personal preference.


All times are GMT. The time now is 04:52 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.