mn_brewer_stpaul
Member
I know its hard to tell by looking at a photo, but could this possibly be an infection? Raspberry ale in secondary just over two weeks.
infection?
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Bheher
Well-Known Member
Yup, looks like lactobacillus to me.
I intentionally make beers with this bacteria added. It gives a great funky sour quality. Let it age a couple months and see if you like how it taste.
I intentionally make beers with this bacteria added. It gives a great funky sour quality. Let it age a couple months and see if you like how it taste.
mn_brewer_stpaul
Member
Should I let this bulk age? Or bottle age? how could this have happened? Im always very good about my sanitation.
android
Well-Known Member
i'd guess it came in with the berries. i'd let it bulk age and see what kind of pellicle develops.
TopherM
Well-Known Member
+1 Lacto is VERY common in all fresh fruit, as is wild yeast. It's almost a requirement for fresh fruit to have lacto in it's skin to be healthy.
Did you do anything to sanatize the berries?
You really needed to smash those berries up and boil them for about 5 minutes to kill off all of the bugs that naturally live in them.
Did you do anything to sanatize the berries?
You really needed to smash those berries up and boil them for about 5 minutes to kill off all of the bugs that naturally live in them.
mn_brewer_stpaul
Member
No I did nothing to sanitize. They were frozen store bought. I guess I have learned a valuable lesson here with fruit beers.
TopherM
Well-Known Member
The good news is that it looks like it is a pretty young infection, so it likely hasn't really affected the beer much. Even if it has, people like me pay good money for beers soured with lacto.
Speed this thing through your process and get it carbed and cooled as quickly as possible if you want to slow down the infection. Even if it's a little tart/acidic to your tastes, you could always blend it with another batch.
If you like sour beers, move this thing to another secondary off the raspberries when that fermentation is done, and let it sit at room temp with the lacto infection for about 6-8 months to create a delectable sour that you can either drink straight, or again, blend with something younger.
Good luck!
Speed this thing through your process and get it carbed and cooled as quickly as possible if you want to slow down the infection. Even if it's a little tart/acidic to your tastes, you could always blend it with another batch.
If you like sour beers, move this thing to another secondary off the raspberries when that fermentation is done, and let it sit at room temp with the lacto infection for about 6-8 months to create a delectable sour that you can either drink straight, or again, blend with something younger.
Good luck!
digitaldeluge
Active Member
I soured a blonde on accident, I'm drinking a glass of it now. I actually quite like it, drink it and see.
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