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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Keeping an infected batch for mixing.
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Old 01-29-2009, 11:17 PM   #1
Brandon O
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Default Keeping an infected batch for mixing.

I have what I think to be an lacto infected batch. I am keeping it around in a keg thinking I might have a use for it. For example, Guiness uses about 3% sour beer in their stout. This is what I read in charlie p's book anyway.

Anyone ever do some mixing or find a good use for a soured batch? It's a pale ale that I have soured. the DFH 60 clone.


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Old 01-29-2009, 11:18 PM   #2
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oh and BTW. FIRST TO POST IN THIS FORUM!!!!!


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Old 01-29-2009, 11:40 PM   #3
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I like the idea but wont you have to pasteurize it in someway to keep the lactobacillus from refermenting in the other beer?
You could maybe use it to add bitterness and adjust mash Ph (sour mashing)? but you would lose all the alcohol and a lot of other flavors during boil.
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Old 01-30-2009, 01:37 AM   #4
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hadn't thought of that but, yes you would have to kill the lacto in some way.
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Old 01-30-2009, 01:51 AM   #5
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I have a carboy of lacto'd pilsner that I've been needing to do something with. I'm thinking of mixing my infected ruby clone into it to make some kind of weird ass muta-lambic.
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Old 01-30-2009, 01:59 AM   #6
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How about campden guys?

That's my plan with my infected dry stout. I'll probably use more than 3% in a blend because it is not that sour (you can drink it just fine on it's own).

http://www.homebrewtalk.com/f14/shou...r-stout-97477/
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Old 01-30-2009, 04:38 PM   #7
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I dunno, sometimes the beer itself can be a pleasant surprise if you are into that kind of thing.
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Old 01-30-2009, 07:00 PM   #8
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I'd be very careful with blending. realize that lacto can quickly take over an entire brewhouse, and doesn't always come clean with what you put it in. If you ever go from a keg with lacto in it to a normal beer, you have to replace all your seals and give it some extra care because the stuff is tough to kill.

Go ahead and see if you can find some way of blending it, but be careful.

Also, you'll want to make sure that if you're at a happy place with the sourness of that beer that no more oxygen gets to it. Lacto will turn into vinegar pretty quick if you let it.
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Old 01-30-2009, 07:22 PM   #9
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Quote:
Originally Posted by carnevoodoo View Post
I'd be very careful with blending. realize that lacto can quickly take over an entire brewhouse, and doesn't always come clean with what you put it in. If you ever go from a keg with lacto in it to a normal beer, you have to replace all your seals and give it some extra care because the stuff is tough to kill.
hmmm...I'm starting to regret kegging my string of infected brews!
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Old 01-30-2009, 07:28 PM   #10
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Quote:
Originally Posted by carnevoodoo View Post
I'd be very careful with blending. realize that lacto can quickly take over an entire brewhouse, and doesn't always come clean with what you put it in. If you ever go from a keg with lacto in it to a normal beer, you have to replace all your seals and give it some extra care because the stuff is tough to kill.

Go ahead and see if you can find some way of blending it, but be careful.
So how do people make lambics and things purposely? Do you have to bomb out the fermentor and bottles after you get done making and drinking the beer?


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