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Old 12-16-2011, 07:05 AM   #1
gbx
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Feb 2011
Vancouver, British Columbia
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I brewed a 1.038 dark mild a month and a half ago, had mash issues (too hot) and ended up with a 1.018 FG. It doesn't work as session mild and rather than dumping it was thinking of pitching some Wyeast Roeselare in and see what it does. It has a low IBU so it should be decent. Has anyone tried to sour bad batches? Does it ever turn out good? Can I just leave it in the keg? The keg would be forever dedicated to bugs but will it work in a keg? I like the idea of being able to easily pull a sample off to see how it is progressing. Is that a bad idea (like disturbing the pellicle)?

 
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Old 12-16-2011, 10:33 AM   #2
milldoggy
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Mar 2008
Pottstown, Pa
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Your first sour should not be a bad beer. It is a journey and do you want to start the journey with a broken wheel?

But give it a try if you have tons of spare kegs. You can pull a sample at any time, just be kind to the pedicle. This will intro o2, which is not a super horrible thing in small amounts. I sour in kegs by closing all ports except the gas in. Over the screw I throw on a small stopper, think a number 2, and insert a single piece airlock.

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Old 12-16-2011, 01:39 PM   #3
Calder
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Mar 2010
Ohio
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If the beer is otherwise fine, except sweet, it should be OK.

Give it a go, what do you have to lose.

 
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Old 12-16-2011, 03:52 PM   #4
gbx
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Feb 2011
Vancouver, British Columbia
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The beer is fine except thick and sub 3% alcohol. You put an airlock on the keg? Will it not work under pressure. I was thinking of just venting the CO2 from the keg, dumping in the smack pack and sealing it back up. If i wanted to sample it, I would just reattach the C02 and faucet and poor a sample - no O2 would be introduced at all. Am I missing something?

 
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Old 12-16-2011, 06:02 PM   #5
dcp27
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Jan 2010
Medford, MA
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go for it, its much better than dumping. using roesalare would be fine, but you could also just use sour dregs. at least then you get something to drink

 
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Old 10-10-2012, 05:27 AM   #6
gbx
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Feb 2011
Vancouver, British Columbia
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Nobody ever follows up on their old threads so here goes...I ended up running a gallon of the failed mild into a cider jug and adding the roeselare last christmas. It formed a nasty pellicle for about 7 or 8 months that dropped out about a month ago and I started drinking this weekend. Its EXACTLY what I had hoped for. Its still very light and drinkable with a lot of cherry pie. I could drink this every day. I just wish I had more than a gallon of it. I immediately refilled the cider jug with another mild I had on tap but now I'm thinking I might just try to sour the whole keg.

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Old 10-10-2012, 07:31 AM   #7
dinnerstick
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Nov 2010
utrecht, netherlands
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good to know, thanks for posting.
of course i never make a bad beer...

(uncomfortable silence)

 
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