Can I increase the vinegar in my sour batch? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Can I increase the vinegar in my sour batch?

Reply
 
Thread Tools
Old 05-07-2011, 09:06 PM   #1
Dogphish
Recipes 
 
Nov 2010
Beach, VA
Posts: 651
Liked 7 Times on 6 Posts



I pitched Roeselare blend and malto dextrin at the beginning of secondary, and the batch is 6 months old. Its sitting in a mostly full 5 gallon carboy.

It does not have enough vinegar for my taste. Can I put half a gallon of the batch in a one gallon jug with a piece of foil over it, and blend it back into the batch later to increase oxygen/speed vinegar production?



 
Reply With Quote
Old 05-08-2011, 03:32 AM   #2
jtakacs
Recipes 
 
Feb 2011
Santa Rosa, CA
Posts: 742
Liked 22 Times on 22 Posts


are you really shooting for acetic acid? if so, i'd say just aerate the hell out of it... ymmv tho, i've never "shot for" acetic acid. i've gone for an acetic acid in starters intentionally, but have always tried to limit the O2 post fermentation once pitched.



 
Reply With Quote
Old 05-08-2011, 05:29 AM   #3
Dogphish
Recipes 
 
Nov 2010
Beach, VA
Posts: 651
Liked 7 Times on 6 Posts


yes. i want vinegar/acid like Monk's Cafe, Echte Kriekenbier, or Bacchus flemish red.

i don't even know if Roeselare blend has the right microbes for vinegar.

 
Reply With Quote
Old 05-08-2011, 05:40 PM   #4
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Brett and pedio produce acetic acid, with pedio producing far more than brett. At six months the beer is still fairly young for significant acetic acid production. Check back in on it in another 6-12 months.

If you aerate the beer not only do you risk oxidation flavors but introducing wild yeast (which may not be a big concern with this beer) and acetobacter. Acetobacter will definitely turn your beer into vinegar but maybe more than you want.

 
Reply With Quote
Old 05-09-2011, 03:25 AM   #5
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


Quote:
Originally Posted by ReverseApacheMaster View Post
Brett and pedio produce acetic acid, with pedio producing far more than brett.
Ive never heard anyone claim that pedio produces acetic acid, got a reference?

 
Reply With Quote
Old 05-09-2011, 05:28 AM   #6
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Quote:
Originally Posted by ryane View Post
Ive never heard anyone claim that pedio produces acetic acid, got a reference?
The chart on p. 87 says some strains do produce it. Maybe not common brewing strains...

http://books.google.com/books?id=cr9...cid%22&f=false

This one also discusses the heterofermative pedio strains that produce acetic acid:

http://books.google.com/books?id=sEP...cid%22&f=false

This one too:

http://www.ncbi.nlm.nih.gov/pubmed/15574118


However, I misspoke above. The pedio strains normally found in brewing blends tend to be homofermentive strains that produce lactic acid rather than acetic acid.

 
Reply With Quote
Old 05-09-2011, 03:10 PM   #7
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


Well, I hope I never catch one of the heterofermentative strains, I wonder if they would require free oxygen to produce the acetic acid, or if they could scavenge it from something else?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Split Batch Tripel - Half Sour Douglefish Lambic & Wild Brewing 6 10-15-2010 12:17 AM
first sour zackmon21 Lambic & Wild Brewing 3 07-19-2010 02:28 PM
Turning a Bad Batch of Cider into a Sour? BuonAnno Lambic & Wild Brewing 7 06-28-2010 08:01 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM


Forum Jump