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Old 07-27-2012, 05:06 AM   #1
Jul 2011
Montreal, Quebec
Posts: 500
Liked 14 Times on 14 Posts


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
Jul 2010
Portland, OR
Posts: 1,615
Liked 177 Times on 163 Posts

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
Mar 2012
Rathdrum, Idaho
Posts: 992
Liked 147 Times on 111 Posts

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
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
Liked 357 Times on 311 Posts

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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