If coolship is open fermentation where you make use of the ambient yeast that is in the air during that time, how is that different from an infection where supposedly something from the outside got into your beer? Is it just a matter of knowing when the "right" microflora are in the air?
Coolship vs Infection
- Thread starter pretzelb
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Homergah
Only I didn't say fudge
The difference is that when it's a coolship you're expecting microflora to do it's work for you. When it's your fermentor of ipa and develops a pelicle, you generally freak and dump da funk. Just imagine all the great beer that has been sewered.
Really great series by Allagash on how a coolship is used. An interesting note wrt the OP's question is the seasonal factor - they don't brew in the summer because the microflora leads to terrible results...
Cheers!
Cheers!
That is a good read. Really fun idea.
RPh_Guy
Bringing Sour Back
Coolship:
- Picks up a variety of microbes. The key to a good long-term sour is the Brett strain(s).
- Beer is transferred into barrels. Each barrel has different flora, creating different flavors ("character") and acidity in each.
- The barrels are blended to balance flavors/acidity and to increase complexity.
- Wort composition is optimized to support the microbes.
- The attenuation is somewhat predictable.
Contamination:
- Smaller number of microbes. The beer may or may not become sour. The beer may or may not develop any additional flavor, whether beneficial or detrimental.
- Probably not any Brett, much less good Brett. Off-flavors and off-textures may persist without Brett to smooth out the other microbes' byproducts.
- Not usually properly aged or blended.
- Wort composition is usually not suited for wild fermentation and may clash with any flavors that develop, or have too much alcohol potential.
- Unpredictable attenuation.
- Picks up a variety of microbes. The key to a good long-term sour is the Brett strain(s).
- Beer is transferred into barrels. Each barrel has different flora, creating different flavors ("character") and acidity in each.
- The barrels are blended to balance flavors/acidity and to increase complexity.
- Wort composition is optimized to support the microbes.
- The attenuation is somewhat predictable.
Contamination:
- Smaller number of microbes. The beer may or may not become sour. The beer may or may not develop any additional flavor, whether beneficial or detrimental.
- Probably not any Brett, much less good Brett. Off-flavors and off-textures may persist without Brett to smooth out the other microbes' byproducts.
- Not usually properly aged or blended.
- Wort composition is usually not suited for wild fermentation and may clash with any flavors that develop, or have too much alcohol potential.
- Unpredictable attenuation.
Last edited:
pretzelb
Well-Known Member
I read that article as well. I've also seen the coolship room and barrel room during a tour. Amazing place and some fun people.
The difference is you call the former "sour beer" and drink it in order to feel part of an elite group of connoiseurs...
The latter you just dump while cursing audibly.
