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Old 07-12-2010, 09:35 PM   #1
ReverseApacheMaster
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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?

 
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Old 07-12-2010, 10:20 PM   #2
COLObrewer
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Quote:
Originally Posted by ReverseApacheMaster View Post
. . . 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?

Goat, hmm sounds barnyardy, maybe brett?http://www.homebrewtalk.com/wiki/ind.../Brettanomyces

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Old 07-12-2010, 11:15 PM   #3
ReverseApacheMaster
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Quote:
Originally Posted by COLObrewer View Post
Goat, hmm sounds barnyardy, maybe brett?http://www.homebrewtalk.com/wiki/ind.../Brettanomyces

Keep on brewing my friends
That's what I was guessing. At least I may have had a mixture of stuff with some brett in it.

 
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Old 07-12-2010, 11:27 PM   #4
ReverseApacheMaster
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On the otherhand, the reason why I thought it may not be Brett is because it didn't have the same tart flavor I usually taste in beers conditioned with brett or brewed spontaneously. Then again, my experience with sour/wild beers is not very expansive...

 
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Old 07-12-2010, 11:34 PM   #5
COLObrewer
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Sour would probably take a year or so, at least a month or so.
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Old 07-13-2010, 12:35 AM   #6
dwarven_stout
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Quote:
Originally Posted by ReverseApacheMaster View Post
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.
This is the part that confuses me.
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Old 07-13-2010, 12:59 AM   #7
ReverseApacheMaster
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Quote:
Originally Posted by dwarven_stout View Post
This is the part that confuses me.
I didn't have a lot to choose from. I figured the fuzzy unripe tomato would have caught yeast better than my other options.

 
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Old 07-13-2010, 02:32 AM   #8
instapman
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Quote:
Originally Posted by ReverseApacheMaster View Post
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?
Ok...what exactly does a goat taste like....

 
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Old 07-13-2010, 03:07 AM   #9
Entropy
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What the hell does a goat taste like?!?!?

And how do you know?

 
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Old 07-13-2010, 03:08 AM   #10
Entropy
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Chicago
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Like... cooked goat meat? Or a raw , live furry goat running around eating cans and stuff?

 
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