ICWiener
Well-Known Member
I posted on this beer before, (post#509). Take a look at how much it's changed...I've really enjoyed watching the pellicle do its thing.
Brewed on 5/20/12:
Brewed on 5/20/12:
View attachment 78858
Is there any way to tell what I've got here? This is unintentional after my second dry hop. Must have come off the hops as my bag was dipped in starsan for a good half minute before adding. It tastes good, a little sour, not too much. I ended up kegging it because we're moving and our kegerator was almost empty. It's an IPA and the film, pellicle, whatever it is was between 3 and 9 days old.
Just so I can learn from my betters: You don't think the white-ish film in combination with the slightly sour taste that the poster indicates a lacto infection?
hunterlab said:This is a unintentional infection I think. It was a pumpkin ale that I brewed a week ago.
Tiber_Brew said:One gallon wild sour starter
Are those black specks mould?
KeyWestBrewing said:Sour wort infected with a lacto starter I made from grain husk.
jeepinjeepin said:Somewhere between blonde and red. Brett B, C, L, lacto, pedio, jolly pumpkin dregs, started with US05.
bottlebomber said:What size is the barrel?
jeepinjeepin said:~53 gallons
bottlebomber said:Good lord.. Is that a club endeavor or just you? How many batches did it take to fill the barrel? And what are you going to do with it all outside of the obvious?
jeepinjeepin said:All me. I've put 8-10 batches in it at anywhere from 5-10 gallons each. It was several days of brewing. I think 2 week nights and a weekend. I've pulled one 5 gallon keg out of it so far. I'm not sure what the final plan is outside of 5 gallons out and 5 gallons of wort back in. I'll do that until I'm tired of it or it goes bad.
lunshbox said:Jeepinjeepin,
I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off from the barrel?
Jeepinjeepin,
I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off from the barrel?
First pic is what this wild yeast (harvested from wine grapes) did when I left some of it sitting in a pint glass open to the air for a few weeks.
2nd and 3rd are pics of the pellicle that's just formed when i woke it up from a long lonely nap.
jeepinjeepin said:I've done both. I fermented my first ~30 gallons with US05 in buckets. I didn't cold crash but did let them settle out. I added those 30 gallons with my bugs and added fresh wort to nearly top off the barrel. At times it was quite active but didn't make much if any krausen. Now when I add top up up to 5 gallons it is still again by the next day.
I'm glad that flask says 'Feral' and not 'Fecal' as I originally read it.
I'm not sure how well candida ferments...
mutedog said:I'm not sure how well candida ferments...
bottlebomber said:I've got 20 gallons of sour blonde stock that's about 6 months old. I was thinking of making some of it into fruit lambic, at least a framboise and a peche, although tonight I had a Hops n Roses that is a wild with hibiscus and rose hips, it sounded weird but it rocked. I'll probably turn a case of it into that.
KeyWestBrewing said:Just make sure to look into which kind of hibiscus you use. I've heard the white ones are poisonous but I know for a fact the red ones are ok.
bottlebomber said:They sell dried flowers at a Mexican market nearby, red ones. I had figured on using those. Good to know about the white ones though. Maybe I'll do a case of some really wild wild using morning glory seeds in the secondary.
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