Patience is rewarded? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Patience is rewarded?
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 03-22-2009, 11:16 PM   #1
Feedback Score: 0 reviews
Join Date: Dec 2008
Location: /texas/san_antonio
Posts: 148
Default Patience is rewarded?

I brewed up an Abbey ale (wlp530) that ended up showing signs of infection. I kegged it since the flavor was interesting and not foul. It had some vinous character that I could see being desirable.

I just chilled the keg after cellaring for one full year and drew a first pint. A pronounced vinous (red-wine phenolic) flavor. I'd heard of "sour-cherry" but I think I'm getting more of a raisiny-blackcurrant sourness. Reminds me of a gueuz somewhat but not quite there. Not as carbonated either.

I'm not overly fond of bugged beers but I won't toss out something if it has potential. Should I leave it for another year? Should I carbonate it to higher volumes or let it sit as is?

This is an area of brewing I've avoided and have woeful lack of knowledge.


radtek is offline
Reply With Quote
Old 03-24-2009, 03:48 PM   #2

Drink it until you tire of it, then bottle for special occasions!!!
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

On Tap; Heileman's Special Export, Patriot Ale 2, Cenosillicaphobiac - 3.

BS Nano-Brewery

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
Schlenkerla is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Do I have enough patience for this? joey024 Beginners Beer Brewing Forum 4 05-25-2009 05:14 PM
Just a little patience... Mingus Beginners Beer Brewing Forum 3 04-12-2009 02:19 PM
Patience! carnevoodoo General Beer Discussion 5 11-13-2008 04:00 PM
Patience . . . . Rick_R General Beer Discussion 3 02-03-2008 12:58 AM

Forum Jump