New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > When unintentional contamination goes right




Reply
 
LinkBack Thread Tools Display Modes
Old 11-19-2011, 09:47 PM   #1
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default When unintentional contamination goes right

I brewed up a stout a few weeks back. Looking to get a dessert kind of stout, w oatmeal smoothness and chocolaty goodness. Here's the recipe to get an idea:

5 gal:
8 lbs American 2-row
0.75 lb chocolate malt
0.75 lb black malt
1 lb uncooked rolled oats
1 oz Magnum 60 min
1 oz Magnum 30 min
Safale-04 (rehydrated)
4 oz cocoa nibs in secondary
1 vanilla bean (Madagascar bourbon) in secondary
OG 1.050
FG 1.013

Well, somewhere along the line the batch got contaminated (perhaps the vanilla bean? I didn't sanitize that or the nibs). There was a really apparent Brett pellicle a couple days after I threw the vanilla bean in. I figured this beer was not going to be what I planned at all, but I've played w Brett and bacteria before, and I enjoy drinking funked and sour beers, so whatever, it'll be beer, I'll drink it. When I sampled it at bottling, I didn't notice anything funky, there was only a slight sourness, like a Brett sour, not a bacteria sour.

The other day, after just three or four days post-bottling, I cracked one open. Hot damn was it good! Tasted like chocolate covered cherries! Couldn't of asked for anything better, honestly. At first I couldn't really figure where the fruit flavor was coming from, but the next day I remembered that Brett can impart cherry pie flavors. I had totally forgotten, and was only thinking of the barnyard flavors when I saw it had gotten infected.

I plan to save a bottle to inoculate a similar batch down the road. Really pleased with how this turned out; very serendipitous.



__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 09:49 PM   #2
othellomcbane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Beacon, New York
Posts: 227
Liked 37 Times on 22 Posts
Likes Given: 1

Default

You bottled after a couple weeks? Seems like you might be risking some bottle bombs, no?



othellomcbane is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 10:15 PM   #3
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

1 Oct to 12 Nov. Not sure where you're getting a couple weeks from but it was about six weeks between brew day and bottling.

__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 10:30 PM   #4
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 18 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,423
Liked 262 Times on 138 Posts

Default

Sounds good to me. I have been drinking a lot of New Belgium Clutch, which is a blend of imperial stout and sour. It's damn good. The only bad thing is you may have trouble replicating this!

__________________
skeezerpleezer is online now
 
Reply With Quote Quick reply to this message
Old 11-20-2011, 12:14 AM   #5
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by skeezerpleezer View Post
The only bad thing is you may have trouble replicating this!
Yeah, I'm hoping saving a bottle will allow me to have the yeast to at least attempt it. I don't keep track of temp, though, and I don't know exactly when the contamination occurred, so there's a lot of variables that will be unaccounted for. Either way, trying to brew it again will be a fun experiment!
__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2011, 04:30 AM   #6
heywatchthis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: lexington, Kentucky
Posts: 235
Liked 1 Times on 1 Posts
Likes Given: 2

Default

You need to be careful with the bottles here. Even after 6 weeks, if you hadn't reached terminal gravity, you might have some exploding bottles. Brett will ferment sugars that Sacc can't/won't.

__________________
heywatchthis is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2011, 09:42 PM   #7
mccann51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Somewhere, CA
Posts: 227
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by heywatchthis View Post
You need to be careful with the bottles here. Even after 6 weeks, if you hadn't reached terminal gravity, you might have some exploding bottles. Brett will ferment sugars that Sacc can't/won't.
Okay, I'll keep this in mind.
__________________
mccann51 is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 11:16 AM   #8
statseeker
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sacramento
Posts: 476
Liked 15 Times on 13 Posts
Likes Given: 2

Default

I'm in the "this might be a little soon to bottle" camp. I would have waited a couple of months to see if the gravity dropped anymore after initial sacc fermentation. If it was stable, I would bottle.

__________________

For new brewers, especially new all-grain brewers: Check out my blog The New Brewer Chronicals: brewerchronicals.blogspot.com

statseeker is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2011, 01:18 AM   #9
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,630
Liked 233 Times on 178 Posts
Likes Given: 167

Default

Quote:
Originally Posted by statseeker View Post
I'm in the "this might be a little soon to bottle" camp. I would have waited a couple of months to see if the gravity dropped anymore after initial sacc fermentation. If it was stable, I would bottle.
I'd be cautious with these bottles if you have any hanging around for a few months. As others mentioned, if you do have Brett in there it can keep chewing away at the residual sugars. Each gravity point represents .51 volumes co2 so that 1.013 FG could theoretically add another 6.5 volumes...about double the psi capacity of most 12 oz bottles.

having said all that, a funky cherry vanilla sour stout sounds amazingly delicious.
__________________

Aging: Anejo Rum Sour, BDSA, Flemish Gold, Sour Solera, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Brett Brown, Sour blonde, Barleywine Barrel, "american wild" barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2011, 01:29 AM   #10
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 18 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,423
Liked 262 Times on 138 Posts

Default

If its carbed and good you could always refrigerate them all. Or does brett and bugs not act like normal yeast when cooled?



__________________
skeezerpleezer is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
unintentional sour! Bottling Questions!!! ftlstrings Lambic & Wild Brewing 7 08-28-2011 02:18 AM
Unintentional Wild Pale Ale SkiGladys Lambic & Wild Brewing 6 06-05-2011 01:08 AM
Any thoughts on my unintentional experiment chefmike Lambic & Wild Brewing 3 11-30-2010 01:51 AM
Unintentional debut into lambic/sours, with pics rtt121 Lambic & Wild Brewing 7 11-20-2010 06:33 PM
Unintentional Spontaneous Fermentation Trencher Lambic & Wild Brewing 27 08-05-2009 10:42 PM