SethMasterFlex
Well-Known Member
Hey all. I just acquired a 375mL bottle of Cantillon Kriek from Feb 2010. It had been kept cool, the bottle felt like it may have been cellared in the ~40F range (not completely sure on the storage temp but it was kept cool). I want to get the best possible use out of these dregs, so I had a few questions concerning their viability.
1) Did the cold storage temperature negatively affect the organisms in the bottle, or will they be more viable having had a slowed down metabolism?
2) Seeing that the bottle is 2+ years old, am I better off just using the dregs in a batch or throwing them in starter wort first to help anything that is still viable get a head start?
3) If I make a starter wort, should I aerate, or is there a possibility that there is leftover acetobacter in the bottle that would reproduce too much if exposed to O2?
I understand this is all speculation and relies on pH, residual sugar, and an array of other factors. I'm just looking to see if anyone has any experience with this kind of thing who can point me in the right direction. Thanks.
1) Did the cold storage temperature negatively affect the organisms in the bottle, or will they be more viable having had a slowed down metabolism?
2) Seeing that the bottle is 2+ years old, am I better off just using the dregs in a batch or throwing them in starter wort first to help anything that is still viable get a head start?
3) If I make a starter wort, should I aerate, or is there a possibility that there is leftover acetobacter in the bottle that would reproduce too much if exposed to O2?
I understand this is all speculation and relies on pH, residual sugar, and an array of other factors. I'm just looking to see if anyone has any experience with this kind of thing who can point me in the right direction. Thanks.