WorryWort

Recipes 

Hi,

Generally fusel alcohols don't dissipate from brew. However, does anyone have any experience on fusels in sour beers? Or long-aged oxidized beers (over 1 year)

I have a fusely flander's red which will be getting fair amounts of oxygen (via oak-peg method). I have heard that oxidized fusels can produce sherry like flavours - which would be good. But I'm also not sure the effect of lactobacillus, pedio, brett, etc...

I'm going to wait it out for sure, but because it will be a year until this is ready I'm trying to understand what might happen. If little is likely to change with respect to fusels, I will brew a second batch as well and try lower temps.

I used Wyeast Lambic Blend 3278, and I respected the ferm temps. The highest it got was probably 72F (the beer, not ambient). If you have experience with this yeast I would appreciate a comment. *I'm not worried, I'm trying to understand the issue - This isn't an 'is my beer ruined' thread!

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

dwarven_stout

Recipes 

/bump

I'm interested in others experience on this topic as well.

killian

Recipes 

has a pellicle formed?

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damn I gotta brew something

WorryWort

Recipes 

No not yet.

Is Stupid Flanders a Homer inspired beer?

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

menschmaschine

Recipes 

Fusel alcohols can be "changed" to esters by combining with a fatty acid (primarily facilitated by Acetyl CoA). So, fusels can be reduced in a beer with age. Also, I believe oxygen will inhibit the formation of esters. Oxygen can promote cell growth, which in turn, inhibits the availability of Acetyl CoA... which in turn, reduces ester production.

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END TRANSMISSION

killian

Recipes 

well flanders red is my favorite beer style and I'm a simpsons fan so it just worked for this style.

why are you thinking you will have fusels? Did you have a hot initial ferment temp?

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damn I gotta brew something

ChrisKennedy

Recipes 

Fusels do generally reduce over time. I believe they esterify through a process that I do not know.

Edit: Doh, didn't see menschmaschine's post. Yeah, listen to him.

WorryWort

Recipes 

Well that's the thing. I don't know if I will, as that's about a year away. But I definitely do have fusels now, I can smell 'em. For anyone just reading this, please don't misconstrue - I certainly don't expect my beer to be ready yet! The initial ferm temp wasn't too hot, 72F at the highest.

In previous beers, fusels haven't gone away. So I was curious about the effect on a warm-aged sour beer. I'm not really worried though, a year in my basement will do wonders I'm sure. Perhaps this is normal too, I honestly don't know.

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(