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Old 11-20-2012, 04:53 AM   #1
dizzyfun
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Sep 2012
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My first SMaSH beer was going to be an English Mild Ale, Marris Otter and a mystery hop. I brewed it about 10 weeks ago and I didn't much like the flavor of it after fermentation so I was lazy and let it sit without dumping it. I tried it today and it is definately sour. It doesn't have any strange odor but definately tastes like a sour beer. It has been in a glass carboy the whole time with carboy cap and airlock. Any speculation on what happened? I should add that the hops I used were harvested by myself from a fellow brewer's hop garden and properly dried in a food dehydrator. Wild bacteria maybe? I'm certainly not planning on drinking it for fear of getting sick.
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Old 11-20-2012, 06:15 AM   #2
turvis
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Why do you think you will get sick? No pathogens can survive in beer. Bottle it and let it sit might turn into a good sour.

 
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Old 11-20-2012, 06:42 AM   #3
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If you boiled the hops I don't think that is the reason.
Maybe you picked up something in other part of process, or there was problem in sanitation.
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Old 11-20-2012, 06:46 AM   #4
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Don't dump it -- do drink it.
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Old 11-20-2012, 03:13 PM   #5
dizzyfun
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I did boil the hops but as an english mild there was very little hops. I know hops act as a preservative and that back in the day when english milds were all the rage that they did spoil quickly because of the lack of hops. If I remember right, there was something like 1/2 oz of hops in the boil. I didn't like the lack of hops flavor so I dry hopped with 3/4 oz of hops.
I live near the Deschutes Brewery and they are accepting samples of "bad" beers to evaluate. Maybe I'll take them a sample and see if they can figure it out but I won't get an answer until next month.
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Old 11-20-2012, 03:18 PM   #6
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Quote:
Originally Posted by dizzyfun View Post
I did boil the hops but as an english mild there was very little hops. I know hops act as a preservative and that back in the day when english milds were all the rage that they did spoil quickly because of the lack of hops. If I remember right, there was something like 1/2 oz of hops in the boil. I didn't like the lack of hops flavor so I dry hopped with 3/4 oz of hops.
I live near the Deschutes Brewery and they are accepting samples of "bad" beers to evaluate. Maybe I'll take them a sample and see if they can figure it out but I won't get an answer until next month.
Wow that's awesome, I'd definitely take them a sample. May be a dumb question but did the airlock ever dry out?
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Old 11-20-2012, 03:27 PM   #7
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Just call it your house sour beer.....That's kind of the hot thing right now with all the breweries...Oh this beer isn't what we expected...lets sell it as our sour beer....

Anyone else getting that vibe lately? Seems like everyone is putting out sours
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Old 11-20-2012, 03:55 PM   #8
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Quote:
Originally Posted by Schumed View Post
Just call it your house sour beer.....That's kind of the hot thing right now with all the breweries...Oh this beer isn't what we expected...lets sell it as our sour beer....

Anyone else getting that vibe lately? Seems like everyone is putting out sours
I dont think any respectable brewey will realease a failed brew as a sour.
Plus any beer ive seen accidentally soured was not a good sour at that.

"Sours" could be the new IPA but i still dont see brewerys just tossing out failed batchs and naming it somthing else.

Could you name some brewerys that you think are doing this?
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Old 11-20-2012, 04:07 PM   #9
dizzyfun
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A little more info about the recipe...
4# Marris Otter
3# British Crystel 60
Willamette 0.2oz @30min
Mystery Hop 0.5oz dry hop
2.5oz Lactose
BIAB 75 minutes
Nottingham Yeast

Sanitation shouldn't have been an issue. Sanitized with Iodophor at the same strength as I usually use, 15ml/5 gallons. I fermented in a glass carboy. I am thinking it's more a sour beer than spoiled because I tasted it at about the 1 month mark and it tasted fine but weak with no hops flavor which is when I added the additional hops. I suppose it could have been contaminatd by the hops. I dried the hops and put them in a bag but when I added to the beer they had not been frozen yet. Would freezing kill any bacteria?
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Old 11-20-2012, 04:50 PM   #10
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Haven't used Lactose much but maybe it was bad? Sour? Just a thought.
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