just made my first ever batch of malt vinegar - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > just made my first ever batch of malt vinegar

Thread Tools
Old 08-28-2011, 04:36 PM   #1
Dec 2009
the world
Posts: 495
Liked 14 Times on 14 Posts

i stupidly left the water in the blow off tube bucket sit for weeks on end without thinking about it. funny enough i think it was mosquito related rather than fly.

haven't dumped it yet, and not completely sure but it smells like vinegar and there are some white spots floating on top. any suggestions?

Reply With Quote
Old 08-28-2011, 04:50 PM   #2
May 2009
Los Angeles
Posts: 8,216
Liked 491 Times on 396 Posts

Make some fish & chips?

Reply With Quote
Old 08-28-2011, 05:44 PM   #3
comer88888's Avatar
Jul 2011
minnetonka, minnesota
Posts: 108
Liked 2 Times on 2 Posts

try it

Reply With Quote
Old 08-28-2011, 06:03 PM   #4
Golddiggie's Avatar
Dec 2010
Posts: 11,995
Liked 495 Times on 431 Posts

I might have to try making some of this now... Maybe pull some sparge runnings from a future batch and try making vinegar from it... I don't use much vinegar (at all) so having some that I made would be a nice touch...
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

Reply With Quote
Old 08-28-2011, 06:10 PM   #5
Nov 2010
Beach, VA
Posts: 651
Liked 7 Times on 6 Posts

are you sure it wasn't a fruit fly? those things are vectors of infection.

how could it make vinegar that quickly? i though it took a LOT of time and oxygen to produce vinegar.

if you don't need to use that fermenter for a long time, i say let it sit for a year and see what happens. i LOVE sour beer, especially flemish reds with lots of vinegar.

the only issue is that wild yeast and infections will ferment sugar that is not fermentable by "clean" yeast. if you bottle now you may create bottle bombs since the wild yeast continues to ferment for a long time at a slow rate.
Tap: Centennial IPA (SMASH)
Tap: Dogfish Head Ginger Saison
Bottle: Stone 11th Anniversary Black IPA clone
Secondary: Flemish Brown Sour Ale

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
I've made my first terrible batch :( please help DogFishDave General Beer Discussion 9 09-05-2009 04:02 AM
Vinegar! Cpt_Kirks General Beer Discussion 8 07-13-2009 10:40 PM
I don't want the batch I made jacksonbrown General Beer Discussion 29 02-02-2009 10:53 PM
Malt Vinegar Brewsmith General Beer Discussion 3 01-12-2007 01:08 PM
Homebrewed Malt Vinegar Brewsmith General Beer Discussion 6 09-22-2006 11:29 PM

Forum Jump