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Old 07-27-2012, 05:06 AM   #1
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Default Infection tastes like CHOCOLATE MINT!


so I made a batch of Vienna Lager, which I forgot about and left in secondary for 6 months...

It is infected. There is a layer of white stuff on the top which looks like mycellium, it's kind of flaky when the beer is disturbed. A couple of weeks ago I took a sample of the beer to see if it still tasted good, and was completely shocked by a hardcore chocolate mint flavor....

Okay so it doesn't taste bad...I should still bottle this and drink it I believe?

Admittedly, I wouldn't opt for a chocolate tasting beer to be amber in color, as is the Vienna Lager. I'm just wondering if it would be a good idea to make a starter from this beer, intended for use with a dark chocolate lager??....

The yeast that I pitched for this Vienna Lager is Wyeast's #2001 Urquell Lager

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Old 07-27-2012, 06:24 AM   #2
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If you used Perle hops, the mint might be from them.
There's no telling what the next beer with the infected yeast(?) would taste like. Drink or dump, but IMO I wouldn't propagate.

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Old 07-27-2012, 06:56 AM   #3
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Do a mini tester batch and see if you can replicate. If yes then I see no problem making chocolate mint beer with mycellium(sp?)
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Old 07-27-2012, 06:56 AM   #4
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if it's been infected for months, but doesn't taste like the back end of a senile bull mastiff, I'd let it ride another 6-18 months and see where it ends up. Should be interesting.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..
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