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08-11-2008, 11:03 PM
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#1
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Long mash, sour mash
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Due to unplanned series of events, my 5gallon mash had to sit for 18hrs. I just returned to check on it. There is a clear layer of something on the top and it smells very sour.
Should I chuck the mash(10lb of grain). Or proceed with the brew.
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08-11-2008, 11:09 PM
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#2
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PROCEDE MAN! You never know what You've got till you brew it!
...and at this point, you've got most of your expense into it already.
__________________
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It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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08-11-2008, 11:11 PM
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#3
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I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...). That's why you don't usually brew where you crush your grain and boil as soon as you mash out.
Sorry,
P
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08-11-2008, 11:14 PM
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#4
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Quote:
Originally Posted by LayMeister
I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...)
P
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No worries....The boil will kill any of the nasties that are in it.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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08-11-2008, 11:15 PM
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#5
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Quote:
Originally Posted by LayMeister
I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...). That's why you don't usually brew where you crush your grain and boil as soon as you mash out.
Sorry,
P
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No way!
Well, what kind of beer is it? What you have is a lacto infection. It will sour the beer that you've made, but I do this intentionally from time to time and it can come out well. Just collect your wort and boil as normal. That will kill all the bugs in there and you'll come out with a sour beer.
No sense in giving it up now! |
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08-11-2008, 11:16 PM
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#6
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Quote:
Originally Posted by carnevoodoo
you'll come out with a sour beer.
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Will it keep the sour flavor? I've been hoping to experiment with this some day.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
Quote:
Originally Posted by TxBrew
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
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08-11-2008, 11:17 PM
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#7
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Frau Administrator
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Quote:
Originally Posted by carnevoodoo
No way!
Well, what kind of beer is it? What you have is a lacto infection. It will sour the beer that you've made, but I do this intentionally from time to time and it can come out well. Just collect your wort and boil as normal. That will kill all the bugs in there and you'll come out with a sour beer.
No sense in giving it up now!
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Yeah, I guess I'd do this too, even though I don't like sour beer.
Maybe taste the mash and see. If it's pleasantly sour, boil it up (it won't get more sour, since you'd be killing the lacto beasties) and see what happens. If it's unpleasantly vinegar-y sour, dump it.
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Broken Leg Brewery
Giving beer a leg to stand on since 2006
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08-11-2008, 11:19 PM
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#8
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Quote:
Originally Posted by BigKahuna
No worries....The boil will kill any of the nasties that are in it.
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Unfortunately the lactic acid already created won't boil off. PM me for a reference if you like.
P |
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08-11-2008, 11:22 PM
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#9
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beer type
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It was a belgium witt, my main cost is the whitelabs yeast I have set out for it. Guess I will mash out now and see what happens.
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08-11-2008, 11:26 PM
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#10
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Oh ya, THANK YOU to every one for the speedy replies.
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