Strong Vinegar Odor

I made a barley wine back in Jan. its been in secondary for seven months or so. So I forgot about it in the corner. I came to it last month with the airlock almost dry. I smelled Vinegar when I smelled the airlock. I assumed I had ruined it and went to dump it.
I poured the first bit into a glass and tasted it. It tasted good. So I set it down, cleaned and refilled the airlock. It's been another month and the vinegar smell is gone.
There are no other signs of infection. I think I'm gonna bottle this. Has anyone else ever experienced a strong vinegar smell?

I think what you're describing is simply that "green beer" smell/taste. The flavors really haven't had time to meld and mellow, so you just get this grainy kind of vinegar like thing going on.

badmajon said:

I think what you're describing is simply that "green beer" smell/taste. The flavors really haven't had time to meld and mellow, so you just get this grainy kind of vinegar like thing going on.

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I hope so, but this was strong, like malted vinegar. I was gonna use it for fish n chips. I was thinking maybe there was a slight infect that the high alcohol killed off. just guessing.

8 months and its green beer? How long do you age barley wine?

KuntzBrewing said:

8 months and its green beer? How long do you age barley wine?

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Well, at least a year....

I have 4 years left on my 5 year barleywine.



Mugsfull, could you have at some point gotten suckback of some beer into the airlock and THAT is what turned to vinegar?

I would taste it. If it tastes like vinegar, you will know its acetobacter. At that point, I would either dump it, use it as vinegar or preferably pitch brett and stick it in the corner for a few more months. Brett can supposedly clean up acetobacter according to Vinny at Russian River.

If it doesnt taste like vinegar, I would just leave it... It may just be a "green" taste.

Mugsfull said:

I poured the first bit into a glass and tasted it. It tasted good. ?

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nofootbreak said:

I would taste it. If it tastes like vinegar, you will know its acetobacter. At that point, I would either dump it, use it as vinegar or preferably pitch brett and stick it in the corner for a few more months. Brett can supposedly clean up acetobacter according to Vinny at Russian River.

If it doesnt taste like vinegar, I would just leave it... It may just be a "green" taste.

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He already DID taste it.

Revvy said:

Well, at least a year....

I have 4 years left on my 5 year barleywine.



Mugsfull, could you have at some point gotten suckback of some beer into the airlock and THAT is what turned to vinegar?

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I'm gonna bottle it and see what happens. I hate to give up on 8 months of waiting!

Good decision, Mugsfull.