looks like you aged this beer in a plastic bucket - that probably let in too much O2, and either the brett or (more likely) acetobacter created acetic acid, AKA vinegar. this flavor will not age out.Btw it got extremely oxidized (for a sour) and now tastes like vinegar...
looks like you aged this beer in a plastic bucket - that probably let in too much O2, and either the brett or (more likely) acetobacter created acetic acid, AKA vinegar. this flavor will not age out.
if that plastic equipment were mine (bucket, auto-siphon, etc.), i would throw it out. i would be nervous about acetobacter potentially hiding out in the scratches and not being killed by star san.
ugh, that's rough - and fast!it turned to vinegar in 2.5 months. I peeked in it a lot, and took a few gravity samples as well.
Wow. Weird. I've read to never, ever throw out a sour beer, bc age can sometimes make it better. Is vinegar beer an exception?
the fact that it smells good is a positive sign.I need some help with this one. This is a jar of reserved cake from an ECY20 batch. There was no pellicle for probably a couple months. Then it grew a thick off white one. Now, several months later, areas of that pellicle have turned grey. It's not grey stuff on the pellicle, the pellicle itself has changed color in these spots. You can't see the texture in the white areas so well in this picture, but the texture is identical across the whole thing.
The jar hasn't been opened at all until today to take this picture. The smell was great yeasty sour aroma, nothing off about it. I was hoping to pitch this into some future batch, but I'm not sure if the grey areas are just pellicle, or something more nefarious.
Bottle pellicle with by Berliner weisse. Lacto cultured from grain and TYB Lochristi blend. Love it!
View attachment 289957
Nice! Here's mine, bottled Saturday.
Interesting, I had a big bubbly pellicle on a beer fermented with these dregs (among a couple of other things), but after transferring to secondary, a new one has formed that looks just like this.
Mine is an accumulation of small starters from 8 or so bottles. My guess is that the fermentation, and thus CO2 production was pretty much done from each starter as I added them to the whole. So, there wasn't anything to push bubbles into the pellicle.
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