Do beers continue to Sour after Bottling

[NTexBrewer]

In September I bottled a Temptation Clone that had brett, Lacto and Pedio. It had aged with the bret for 9 months and 6 months with the lacto and pedio.

It seemed like the latest bottle that I have opened was a little more sour than the first bottle I tried. I bottled in Bombers and just keep them in the closet at room temperature until I decide to have one.

Will they continue to sour in the bottle? Or was I just imagining more sourness.

 

[wardens355]

The simple answer is yes, they can, unless you filter or pasteurize.

 

[MileHighBrewer]

They can continue to develop in the bottle, yes. Sometimes it's even more profound as brett works very well under pressure. Since you're keeping them at room temp, the bugs are still awake, and if there's food left, they'll keep working

 

[NTexBrewer]

So can I assume that cellaring will slow it some and refrigerating would slow the souring more?

 

[MileHighBrewer]

Correct, if you don't want it to change keep as cold as possible. But....half the fun is aging bottles just to see where they go. Might be a totally different beer in 1,2,3 years

 

[wardens355]

If you have a bunch of bottles, it may be interesting to place a couple of them at locations with lower/higher temps to see if the souring changes/accelerates.

 

[NTexBrewer]

That may happen since I have a lot of bottles. Will put a few in the fridge, a few in my chest freezer I keep in the 50's and the rest will stay in the closet at room temperature.


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