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Old 06-02-2011, 07:31 PM   #1
RAD21
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Jun 2011
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Any advice on whether this beer is a gonner, a possible hallucinogen, or normal, would be great.

I brewed a basic Paulaner Hefe clone (full extract; the easiest recipe I've made to date) and primary fermentation went great. I hit target gravity in a week and it tasted good. Then I decided to add fruit. I went to the local farmers market and got some strawberries and peaches. I washed them, put them in a blender with half a Campden tablet, and poured the mixture into the secondary. Then I racked on top of the fruit puree and attached a blow off hose. No action. None at all. After five days, I racked to a tertiary carboy to try and avoid getting fruit globs in the bottles at the end. After about three days in the carboy, I noticed a white film on the top. Then this morning, there were these huge standing bubbles. Not sure what to do. Does anyone have any advice on whether it is safe to drink?

Fermentation temp has fluctuated between 72 and 75 degrees.


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Old 06-02-2011, 07:38 PM   #2
tasq
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Looks like a pellicle to me. I'd say you got some wild yeast / bugs from the fruit.

You might try holding onto it for many months and see how it goes. This might be your first brett/sour.

If it tastes fine to you, it is safe to drink. Just make damn sure the beer is done fermenting before you bottle. Fruit almost always creates a second fermentation.

Hope this helps.


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Old 06-02-2011, 07:59 PM   #3
GuldTuborg
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My guess would be brett. A brett soured weizen doesn't sound half bad, so I'd let it ride, nice and cool, for 3-6 months and see how it tastes then. You could have a great beer on your hands.
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Old 06-02-2011, 08:06 PM   #4
Hex
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Quote:
Originally Posted by RAD21 View Post
I washed them, put them in a blender with half a Campden tablet, and poured the mixture into the secondary. Then I racked on top of the fruit puree and attached a blow off hose. No action. None at all.
Nice infection! I see one problem is you didn't let the campden gas out of the fruit for 24 hours, so you killed your good yeast too, by racking on top of active campden.

Check your gravity, I'll bet it's high, you could repitch a new starter, or just let the bugs eat it up over time...

 
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Old 06-02-2011, 08:09 PM   #5
RAD21
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Jun 2011
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Judging by everyones reaction, perhaps it'll turn out ok. I guess I'll let it sit for a few months.

@Hex - I forgot to mention that I did let the Campden/fruit mixture sit in the sealed fermenting bucket for 48 hours.

 
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Old 06-02-2011, 08:36 PM   #6
Hex
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Yeah, gotcha, 'sealed fermenting bucket' hence no out gas...
Next time just put a cloth over it in an open bucket.

 
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Old 06-02-2011, 08:44 PM   #7
mcaple1
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mmmm......infection

 
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Old 06-02-2011, 08:46 PM   #8
RAD21
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Ah! l see. So, should it be ok if I just let it sit for a while, or should I repitch and see what happens?

 
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Old 06-02-2011, 08:48 PM   #9
tasq
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I'd check the gravity. If it hasn't dropped much I'd pitch more yeast. It won't taste much like a hefe without it.

Just my opinion of course.
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Old 06-02-2011, 10:06 PM   #10
mcaple1
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But it might taste like 5 gallons of belgian trippel that got to a FG of 1.060....trust me..I've done it. My first driveway dumper.



 
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