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Old 12-16-2010, 01:39 AM   #1
bostinbru
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Oct 2010
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and the fermentation stalled at about 1.031 due to the high content of unfermentables. In lieu of dumping the batch (blasphemy!) I racked it over grapes in a secondary to use the lambic yeasts on the fruit to break down the long chain sugars.

I'm fully expecting a slightly sour dry beer and realize it may be a complete drain-pour end-of-the-night special.

Anyone have experience with this/think it will work?

As a note: major airlock activity for the past 4 days and the grapes started floating (didn't expect this!)

 
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Old 12-16-2010, 01:57 AM   #2
maida7
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Now you have an infected beer. The grapes are coated with wild yeast and bacteria. Given time I expect your beer will get very sour and funky.

Next time your mash is hot, just stir it until it cools to the proper temp. In some cases an ice cube or 3 will work wonders.

 
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Old 12-16-2010, 02:00 AM   #3
bostinbru
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I fully expect to have a sour dry beer; I was just posting to see if anyone has experience in regulating how sour the beer gets, etc...

 
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Old 12-16-2010, 02:11 AM   #4
maida7
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Quote:
Originally Posted by bostinbru View Post
I fully expect to have a sour dry beer; I was just posting to see if anyone has experience in regulating how sour the beer gets, etc...
It's hard to predict even when you know what types of bugs you used to infect the beer. In your case it's even harder to predict because you have no idea what's growing in there.

I'd set it aside and be patient. You will need to wait for the pelicle to form and then drop. Only then is it done. Some times these take a year or longer to finish.

 
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Old 12-16-2010, 02:18 AM   #5
Haputanlas
 
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Out of curiosity, what temp was your mash at? I had the same problem recently and I was somewhere between 165 and 167. I should have tried harder to bring it down (trying for 160).

I ended up at 1.030 and was hoping for 1.020. I don't suspect that my beer will be terrible at this FG since I was going for thick anyways.

I'm just curious at what temps you were mashing at.


Thanks
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Old 12-16-2010, 02:32 AM   #6
bostinbru
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Oct 2010
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Quote:
Originally Posted by Haputanlas View Post
Out of curiosity, what temp was your mash at? I had the same problem recently and I was somewhere between 165 and 167. I should have tried harder to bring it down (trying for 160).

I ended up at 1.030 and was hoping for 1.020. I don't suspect that my beer will be terrible at this FG since I was going for thick anyways.

I'm just curious at what temps you were mashing at.


Thanks
Mashed in at about 190, got the grain bed to about 175-177 for an hour.

 
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Old 12-16-2010, 02:36 AM   #7
Haputanlas
 
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Wow,

What was your OG?
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Old 12-16-2010, 02:46 AM   #8
devilishprune
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Cold water next time, cold water.

 
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Old 12-16-2010, 02:54 AM   #9
Stratotankard
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Wow is right... I'm surprised you didn't denature all your enzymes at those temps. Quick reading shows 180F to be about the point where amylase enzyme is completely denatured. I've found a nice sweet spot for most of my mashes is about 156F. I like my beers with a bit of a maltier finish and this leaves me with plenty of unfermentables without becoming an oversweet mess. If I'm looking for a drier finish, I'll mash longer (90+ min) at 148F.

As far as your experiment goes with the grapes, I think it should turn out fine. Like you said, probably a slightly sour, dry beer. The alcohol, yeast and hops present will help to keep down the worst of the bacteria at this point. (not saying you won't get something horrible, but...) Depending on the base style you were making, you might consider adding a little oak to the secondary to give it that wine barrel aged feel.

Terje
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Old 12-16-2010, 03:07 AM   #10
indigi
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You might wind up with 5 gallons of malt vinegar. Which would actually be pretty cool for gifting to friends and family or just for keeping around the house.

 
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