I have a starter going of one of my favorite mixed ferment cultures. It's Roeselare with dregs from Crooked Stave's version of the Tablebier project. The beer never developed any real acidity but the Brett has this wonderful berry funk.
Anyway, I used bottle dregs on a 400 ml starter wort. Took a couple of days to get going, but once it did, it was super nail polish remover. It been very hot here and I let it go on the stir plate for the first two days. I figured the Brett produced some ethyl acetate but I wasn't too worried as I could decant and control the ferment on the next step. However, the next day that nail polish smell turned into a wonderful ripe peach, lemon, banana.
I'm just curious, what process is going on here? What compounds are being created and broken down?
Anyway, I used bottle dregs on a 400 ml starter wort. Took a couple of days to get going, but once it did, it was super nail polish remover. It been very hot here and I let it go on the stir plate for the first two days. I figured the Brett produced some ethyl acetate but I wasn't too worried as I could decant and control the ferment on the next step. However, the next day that nail polish smell turned into a wonderful ripe peach, lemon, banana.
I'm just curious, what process is going on here? What compounds are being created and broken down?
