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Old 03-16-2012, 02:45 PM   #601
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Just to be safe, I sprayed my phone with StarSan after viewing this thread.


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Old 04-17-2012, 11:48 PM   #602
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Wheat beer using wheat flour from a local mill. What do you think it is? Brettanomyces is what it's looking like to me. This is after 32 days in primary.

Edit: Also, I'd compare the way it smells to a dirty gym sock. My wife says it smells like "chemicals".

If it's Brett, I'm inclined to add some cherries to it and let it keep going. Nothing bad grows in all ready fermented beer, right?


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Old 04-17-2012, 11:59 PM   #603
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Wheat beer using wheat flour from a local mill. What do you think it is? Brettanomyces is what it's looking like to me. This is after 32 days in primary.

Edit: Also, I'd compare the way it smells to a dirty gym sock. My wife says it smells like "chemicals".

If it's Brett, I'm inclined to add some cherries to it and let it keep going. Nothing bad grows in all ready fermented beer, right?
Looks like Lactobacillus to me, let it go and see what comes of it in 18moz or so. It might taste like butt or it might taste fantastic, only one way to find out!
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Old 04-18-2012, 12:08 AM   #604
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Looks like Lactobacillus to me, let it go and see what comes of it in 18moz or so. It might taste like butt or it might taste fantastic, only one way to find out!
Nice. So I assume I should reserve this bucket for only sour beers from now on. Think I should add anything else to it to try to make it taste less like butt? I haven't done any research yet on lacto bacteria. I have more than enough buckets around that I can certainly let this bad boy age for as long as it needs. Thanks!
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Old 04-18-2012, 02:04 AM   #605
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Just to be safe, I sprayed my phone with StarSan after viewing this thread.
Probably a wise decision.
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Old 04-18-2012, 05:37 AM   #606
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Nice. So I assume I should reserve this bucket for only sour beers from now on. Think I should add anything else to it to try to make it taste less like butt? I haven't done any research yet on lacto bacteria. I have more than enough buckets around that I can certainly let this bad boy age for as long as it needs. Thanks!
If it's lacto, I'm not entirely sure what you should do to it. That said, I can see where you'd think it's Brett, as that was my first impression. I say drop the cherries on it as you thought and see where they take you; if it's awful, well, you were going to toss the batch anyway. If delicious, take credit for the inspiration!

My current brett batch looks somewhat similar; my lacto infections haven't typically had as many large bubbles, looking more like a spiderweb pattern across the surface. But, of course, infections will vary, so roll the dice!
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Old 04-24-2012, 05:43 PM   #607
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Subscribed......yikes
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Old 04-24-2012, 05:56 PM   #608
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I changed my mind!
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Old 04-24-2012, 06:09 PM   #609
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Good god man, get that third photo out of there!
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Old 04-24-2012, 06:12 PM   #610
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Good god man, get that third photo out of there!


Well, it did say to post your infection!

I took it down, but I did crack myself up.


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