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Old 07-03-2012, 02:44 PM   #501
milldoggy
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Mar 2008
Pottstown, Pa
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Quote:
Originally Posted by tuna84
This is some weird snot like substance forming on top of my secondary that started appearing the day after adding oak chips. I had initially soaked the oak chips in 37% alcohol rum for only 20 minutes. In hindsight that definitely wasn't long enough, next time ill be steaming them. The brew smells great still and is tasting very good so far. No vinegar, sourness, weird smells. Does anyone have an idea what it might be? Is this normal for oak? seepage from the oak itself? The alcohol content of the beer is around 5.4%.

The brew is an oak aged pale ale using london ale yeast.

Also when disturbing the snot like piece rather than act like goo as i thought it would, it just broke apart/dissolved into the surrounding mixture quite easily.
Don't worry about it. Beer gets sicks twice before being good according to vinnies ppt. I think the long stringy things are a result from lacto or pedio. My sour brewing book is at home or I would look it up.
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Old 07-03-2012, 06:01 PM   #502
Almighty
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Jan 2009
San Diego, CA
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tuna84 - doubtful it is pedio so quickly, but can't know for sure. I'm not sure what it could be. I'm assuming with chips you are doing a quick extraction. So if you are concerned with it going sour or funky, then as soon as you are done with your extraction rack from underneath and get the beer cold and drank.

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Old 07-03-2012, 06:34 PM   #503
jeepinjeepin
 
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Apr 2011
Winston-Salem, NC
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Quote:
Originally Posted by milldoggy

Don't worry about it. Beer gets sicks twice before being good according to vinnies ppt. I think the long stringy things are a result from lacto or pedio. My sour brewing book is at home or I would look it up.
Pedio makes the stringy stuff. Brett will help clear it back up. They play well together.
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Old 07-03-2012, 11:07 PM   #504
iowabrew
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Jul 2011
Ames, Iowa
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Finally I can add. All Brett L ferment. 1 month in ready to bottle soon! Nice cherry notes and slight funk. Re pitch is in order for sure!

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Old 07-03-2012, 11:16 PM   #505
MrOrange
 
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Jul 2011
Louisville, KY
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Quote:
Originally Posted by iowabrew
Finally I can add. All Brett L ferment. 1 month in ready to bottle soon! Nice cherry notes and slight funk. Re pitch is in order for sure!
Wyeast or White Labs? Looks tasty
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Old 07-03-2012, 11:23 PM   #506
iowabrew
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Jul 2011
Ames, Iowa
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Wyeast. Sucker took almost a week in the starter to get going!

 
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Old 07-04-2012, 02:10 AM   #507
tuna84
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Jul 2012
Adelaide, SA
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Thanks for the replies. I sterilized a spoon and quickly scooped the goo bit to taste, it dissolved almost instantly but I still managed to get a sample. Tastes completely normal, very oaky/bitter actually....perhaps the yeast has metabolised some of the oak compounds and this is the result.... I gave the secondary a slow swirl to get the oak chips mixing a little anyway, the goo/weird looking bits all cleared up. Not sure what that means but at least the goo doesnt taste like poo.

 
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Old 07-11-2012, 01:15 AM   #508
bribo179
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May 2011
Midwest, Illinois
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Pale ale with tropical fruit and Jolly Pumpkin dregs
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Old 07-12-2012, 02:43 PM   #509
ICWiener
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Feb 2012
Northern Cali
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I have been wanting to post in this thread for a long time, and now I can. I've got my first sour sitting in secondary, and I gotta say...I'm excited. Don't know if I can wait for it.

The grain bill is similar to an oud bruin, with a couple of tweaks. I pitched a pack of Wyeast trappist HG, an old pack of Roselare blend, and dregs from a bottle of JP La Roja and RR Supplication. Transferred to secondary, added toasted oak cubes that had been boiled and soaked in port for about a month, as well as dregs from a bottle of Hanssens Oude Gueuze.

Currently sitting at 70 degrees, happy as a clam:
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Old 07-14-2012, 06:59 PM   #510
mloula
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Dec 2011
Weston, WI
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One month old today wild brown ale. Would like to transfer it to glass and let it sit, but don't want to anger whatever bugs are in there making it taste so good so I think I'll just let it be for now. Also considered adding oak chips and maybe some cherries, but not sure if I want to do that to this batch or not...
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