ReverseApacheMaster
Well-Known Member
Ok, so the super brief version is that I had some additional runnings from a mash that I put in a mason jar. I did not boil it, nor did I add hops. I stuck an unripe tomato from my parents' garden in the jar, rolled it around, and took it out. Then I sealed it up. I'm pretty confident I had some lacto activity, due to the white specs on the surface. A white pellicle developed about three days in and then went away. Two weeks in I added more wort. It smelled like a goat bathed in rotten milk.
I ended up adding this to a 1 gallon batch at the begining of the boil, so I killed whatever I managed to catch. Fermentation ended as usual (I used 1338) and I bottled it two weeks in. I tasted a little. The sour milk pretty much went away, but there is a very clear goat taste.
Any guesses on what is giving me the goat taste? Any guesses on whether the goat taste will mellow out (or become more prominent) over time?
I ended up adding this to a 1 gallon batch at the begining of the boil, so I killed whatever I managed to catch. Fermentation ended as usual (I used 1338) and I bottled it two weeks in. I tasted a little. The sour milk pretty much went away, but there is a very clear goat taste.
Any guesses on what is giving me the goat taste? Any guesses on whether the goat taste will mellow out (or become more prominent) over time?