Hey,
so I made a batch of Vienna Lager, which I forgot about and left in secondary for 6 months...
It is infected. There is a layer of white stuff on the top which looks like mycellium, it's kind of flaky when the beer is disturbed. A couple of weeks ago I took a sample of the beer to see if it still tasted good, and was completely shocked by a hardcore chocolate mint flavor....
Okay so it doesn't taste bad...I should still bottle this and drink it I believe?
Admittedly, I wouldn't opt for a chocolate tasting beer to be amber in color, as is the Vienna Lager. I'm just wondering if it would be a good idea to make a starter from this beer, intended for use with a dark chocolate lager??....
The yeast that I pitched for this Vienna Lager is Wyeast's #2001 Urquell Lager
so I made a batch of Vienna Lager, which I forgot about and left in secondary for 6 months...
It is infected. There is a layer of white stuff on the top which looks like mycellium, it's kind of flaky when the beer is disturbed. A couple of weeks ago I took a sample of the beer to see if it still tasted good, and was completely shocked by a hardcore chocolate mint flavor....
Okay so it doesn't taste bad...I should still bottle this and drink it I believe?
Admittedly, I wouldn't opt for a chocolate tasting beer to be amber in color, as is the Vienna Lager. I'm just wondering if it would be a good idea to make a starter from this beer, intended for use with a dark chocolate lager??....
The yeast that I pitched for this Vienna Lager is Wyeast's #2001 Urquell Lager