Homebrewtastic
Well-Known Member
Hey guys. I'm trying to figure out if I have an acetobacter infection. Please forgive all of my noobness as I have never lambic brewed before.
I made a batch of wort that was almost 8 gallons in volume. I put 6 gallons of that in one fermenter, and the rest in another.
Now the one that had the smaller amount put in it might not have been cleaned too well the last time I used it or something because it smelled like a barnyard... literally. Which from what I've read is a smell you get from brett. So I figured "what the hell let's put the small one in here and see what happens".
It ferments away for 7 days without incident. Readings from my hydrometer tell me it's safe to secondary. However I had no funkification (for lack of a better word) like I was expecting. I decided since I was attempting to make a sour beer I could add some fruit (in this case cherries) and some oak chips that I boiled and then soaked in whiskey for 4 days.
After doing this I definitely started getting some funkiness. I smelled smoke, bacon and wet horse blanket... and maybe vomit... but I'm not quite sure. It also started forming a pellicle... which I hear is a good thing because it regulates oxygen.
So earlier today I decide to taste it. And it tastes almost acidic. I could only manage a sip or two before I had to stop. Is that normal at this point? Or am I hosed and have cherry malt vinegar?
I've had soured ales before. I love the Duchesse. So I know what I want it to taste like. I just don't know if what I have happening is normal.
Any help from you wonderful folks would be GREATLY appreciated.
I made a batch of wort that was almost 8 gallons in volume. I put 6 gallons of that in one fermenter, and the rest in another.
Now the one that had the smaller amount put in it might not have been cleaned too well the last time I used it or something because it smelled like a barnyard... literally. Which from what I've read is a smell you get from brett. So I figured "what the hell let's put the small one in here and see what happens".
It ferments away for 7 days without incident. Readings from my hydrometer tell me it's safe to secondary. However I had no funkification (for lack of a better word) like I was expecting. I decided since I was attempting to make a sour beer I could add some fruit (in this case cherries) and some oak chips that I boiled and then soaked in whiskey for 4 days.
After doing this I definitely started getting some funkiness. I smelled smoke, bacon and wet horse blanket... and maybe vomit... but I'm not quite sure. It also started forming a pellicle... which I hear is a good thing because it regulates oxygen.
So earlier today I decide to taste it. And it tastes almost acidic. I could only manage a sip or two before I had to stop. Is that normal at this point? Or am I hosed and have cherry malt vinegar?
I've had soured ales before. I love the Duchesse. So I know what I want it to taste like. I just don't know if what I have happening is normal.
Any help from you wonderful folks would be GREATLY appreciated.