Greatwhite4
Well-Known Member
Heres some pic's of the readings, airlock and the remaining krausen on the surface.
mroyer747 said:Alright I have a EPA brewing going on 2 weeks tomorrow. The weird thing is that I never got much bubbles at all. This is my 1st batch and well was nervous cause I had no bubbles! Well I got on here and a lot of you said to let it sit instead of moving it to the secondary the 1st week. So now I'm going on 2 weeks tomorrow and I will say even with no bubbles I started at OG 1.042 and FG is now 1.010. I'm so stoked cause I thought that it wasn't gonna ferment all the way! I think I'm there and I will transfer to secondary tomorrow and let sit for a few days until I rack it! Did taste a sample and was pretty tasty even though it was flat! I just wish I could have gotten a ABV 5.0 beer out of it but I guess I'll take almost 4.2ABV. For my 1st batch I'm excited. Think I'm gonna invest a second fridge for the garage soon cause I'm getting addicted. Hopefully next batch will ferment more quickly and get more alcohol lol ! Any tips I'm open!
Subscribed. This is interesting.
My bet is on a small amount of brewing yeast in the fermenter, or perhaps something that had a brewer's yeast strain on it (even mutated) perhaps from nearby surfaces. It just looks too much like the "real thing" to not be the real thing, if that makes any sense at all. I've had friends try wild yeasts or experiments and seeing "ropy" chains in the fermenter--it ended up nasty. I've also seen other oddities like that.
One "wild" yeast drink I had that was amazing was apple cider that was from an Amish Farmer's Market in Lancaster, PA. I'd had it dozens of times before, but left one container go unloved in the fridge for a while. Next time I went to open it--PSSSH! Hmm. So I let it go more. Again, more venting when opened. I was amazed the little yeasties could do the little dance in fridge temps, but they could. I talked to someone later on at LHBS, and they theorized that the cidery had been pressing apples for generations--creating an ideal environment for the yeasties on the walls, surfaces, everything. Plus, the cider was natural, not flash pasteurized or anything.
Anyways, good luck with it, and let us know how it turns out.
Question for the OP: Did you grab a bit of the yeast and store it, just in case you want to do this again?
Best,
Madman
duckmanco said:This is nearly beer geek reality tv. I vote to not pitch anything into this one now what with the ferment picking back up. Keep us updated, and although my sour experience is limited, I bet this one will attenuate and taste good if given the time. Good luck!
Could it have been wild yeast from the mango?
I wish i could explain it that easy, here was my process on that particular day:
All grain BIAB, did it outside of course, 90min boil, sanitized my wort chiller in hot water and star san, cooled about 20min, flushed my transfer line with hot water and sanitized with starsan, transferred to carboy that i had flushed with starsan and hot water, installed cleaned air lock with water and starsan. It sat for 36hours then presto. I'm certainly not saying that i didnt miss anything in sanitization but i am normally quite thorough and this beer is quite sour and tart which makes me believe theres a lot of wild/bacteria in there. Once my nose unplugs i'll have a better idea on aroma's etc this weekend. I havent collected anything yet since i havent decided on wether i should get it from the primary or secondary it and collect it from there.
Could it have been wild yeast from the mango?
Absolutely. OP, was the mango sanitized or added to boil kettle? or added after racking?
Greatwhite4 said:It was going to be a mango hefe but I agree I think this could be interesting. I think I'll leave it, not sure how long in primary or secondary but i'm going to stick it in a closet for a few months.
It was "going" to be a mango hefe, I never added anything to it because of the fermentation kicking off without pitching. Its still sitting in the primary, only thing been in the carboy was my thief and that was well after fermentation starting. I also don't add the sample back in, to risky.
If it ends up tasty, may your wild strain live on! May need some yeast distribution! "HBT Wild Ale Yeast"
Subscribed. Need to know how this finishes!
Subscribed. This is interesting.
My bet is on a small amount of brewing yeast in the fermenter, or perhaps something that had a brewer's yeast strain on it (even mutated) perhaps from nearby surfaces. It just looks too much like the "real thing" to not be the real thing, if that makes any sense at all. I've had friends try wild yeasts or experiments and seeing "ropy" chains in the fermenter--it ended up nasty. I've also seen other oddities like that.
One "wild" yeast drink I had that was amazing was apple cider that was from an Amish Farmer's Market in Lancaster, PA. I'd had it dozens of times before, but left one container go unloved in the fridge for a while. Next time I went to open it--PSSSH! Hmm. So I let it go more. Again, more venting when opened. I was amazed the little yeasties could do the little dance in fridge temps, but they could. I talked to someone later on at LHBS, and they theorized that the cidery had been pressing apples for generations--creating an ideal environment for the yeasties on the walls, surfaces, everything. Plus, the cider was natural, not flash pasteurized or anything.
Anyways, good luck with it, and let us know how it turns out.
Question for the OP: Did you grab a bit of the yeast and store it, just in case you want to do this again?
Best,
Madman
jtkratzer said:Small world...I live in Lancaster County and have Amish folks and large peach orchard outside my neighborhood. I'd love to give this a try.
Jukas said:Looks like I also have the beginning of a spontaneous fermentation I brewed up a blonde ale very late Wed night planning on pitching the next day as I use campden tabs in my water for Chloramine.
Naturally life got in the way and it sat until this morning when I planned on pitching my starter only to find a fermentation actively going.
This was a brand new better bottle, that was purchased, washed and sanitized on wed, and had an airlock filled with vodka the entire time so it must have been an airborne yeast picked up during cooling. Unfortunately I don't have extra primaries lying around so this one is destined to get dumped.
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