I brewed a 1.038 dark mild a month and a half ago, had mash issues (too hot) and ended up with a 1.018 FG. It doesn't work as session mild and rather than dumping it was thinking of pitching some Wyeast Roeselare in and see what it does. It has a low IBU so it should be decent. Has anyone tried to sour bad batches? Does it ever turn out good? Can I just leave it in the keg? The keg would be forever dedicated to bugs but will it work in a keg? I like the idea of being able to easily pull a sample off to see how it is progressing. Is that a bad idea (like disturbing the pellicle)?
Your first sour should not be a bad beer. It is a journey and do you want to start the journey with a broken wheel?
But give it a try if you have tons of spare kegs. You can pull a sample at any time, just be kind to the pedicle. This will intro o2, which is not a super horrible thing in small amounts. I sour in kegs by closing all ports except the gas in. Over the screw I throw on a small stopper, think a number 2, and insert a single piece airlock.
The beer is fine except thick and sub 3% alcohol. You put an airlock on the keg? Will it not work under pressure. I was thinking of just venting the CO2 from the keg, dumping in the smack pack and sealing it back up. If i wanted to sample it, I would just reattach the C02 and faucet and poor a sample - no O2 would be introduced at all. Am I missing something?
Nobody ever follows up on their old threads so here goes...I ended up running a gallon of the failed mild into a cider jug and adding the roeselare last christmas. It formed a nasty pellicle for about 7 or 8 months that dropped out about a month ago and I started drinking this weekend. Its EXACTLY what I had hoped for. Its still very light and drinkable with a lot of cherry pie. I could drink this every day. I just wish I had more than a gallon of it. I immediately refilled the cider jug with another mild I had on tap but now I'm thinking I might just try to sour the whole keg.