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09-08-2011, 03:26 AM
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#1
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Bazinga!
Join Date: Sep 2010
Location: Greenville, South Carolina
Posts: 295
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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
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09-08-2011, 03:29 AM
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#2
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Senior Member
Join Date: Jul 2009
Location: texas
Posts: 3,270
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best to let it sit for 6 months to a year
__________________
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on tap - Prestidigitation Porter, Centennial Blonde, Blueberry Hefe
Kegged - Sangria, Cherry Wit, Hard Lemonade, AIIPA
Primary - APA
Lagering -
Casked -
On Deck - Hefeweizen, Jamil's Dark Mild, Cream of 3 Crops Cream Ale
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09-08-2011, 03:33 AM
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#3
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Bazinga!
Join Date: Sep 2010
Location: Greenville, South Carolina
Posts: 295
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Quote:
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Originally Posted by lumpher
best to let it sit for 6 months to a year
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Even with the hop and sacc trub in it? That's surprising, and good |
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09-08-2011, 03:46 PM
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#4
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Senior Member
Join Date: Mar 2010
Location: Denver, Colorado
Posts: 517
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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.
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09-08-2011, 05:26 PM
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#5
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Senior Member
Join Date: Feb 2010
Location: Michigan
Posts: 771
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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.
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09-08-2011, 06:45 PM
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#6
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Bazinga!
Join Date: Sep 2010
Location: Greenville, South Carolina
Posts: 295
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Quote:
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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.
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As opposed to racking or in addition to? |
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09-08-2011, 06:45 PM
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#7
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Senior Member
Join Date: Mar 2010
Location: Denver, Colorado
Posts: 517
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In addition to.
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09-08-2011, 06:48 PM
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#8
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Bazinga!
Join Date: Sep 2010
Location: Greenville, South Carolina
Posts: 295
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Ok, cool
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09-08-2011, 06:51 PM
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#9
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Senior Member
Join Date: Nov 2008
Location: Phoenix, AZ
Posts: 715
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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
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09-08-2011, 07:06 PM
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#10
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Senior Member
Join Date: Feb 2010
Location: Michigan
Posts: 771
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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.
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