Lgaddy44
Well-Known Member
Alright, so I started my batch back in April, figured it'd be a good time to take my first sample. Wow, does it taste fantastic! I'm surprised how well it's soured in only 4 months. I do have a concern though.
I see that the liquid in my airlock was a bit low, and it appears I have a spot of mold growing on there. Prior to taking a sample, it appeared I had a fairly strong growth (whiteness forming) on the edges of the brew in the carboy. I think back then, I was likely just putting sterilized water in my airlocks, and I have since been using vodka. I topped off the airlock with vodka, and 15 minutes later, the ring of growth seemed to have dispersed from the edges.
I have a stout (my first atempt at a sour) that I started to sour a month before this Flanders. It looks like I've got a decent pellicle forming on it. It looks to be normal from what I've read on pellicles, and a sample a couple weeks ago, tasted great.
The ring of growth on my Flanders looked different than the pellicle on the stout. I'm not sure if this is just the early stage or if I may indeed have an infection. I've got another Flanders that I started a month after the first, and no signs of a pellicle yet.
Keep in mind, I've added dregs from many a bottle of Jolly Pumpkin. Do I have anything to worry about? I'd hate to have an infection, as this already tastes so great. But then again, if I do have an infection, what are the consequences if I just ride it out? Will my beer still be drinkable or might there be some related hazards? I wish I could attach some decent photos to share, but I don't have a flashlight, and where I'm storing my sours is pretty dark. I'll see if I can get some photos up soon.
I see that the liquid in my airlock was a bit low, and it appears I have a spot of mold growing on there. Prior to taking a sample, it appeared I had a fairly strong growth (whiteness forming) on the edges of the brew in the carboy. I think back then, I was likely just putting sterilized water in my airlocks, and I have since been using vodka. I topped off the airlock with vodka, and 15 minutes later, the ring of growth seemed to have dispersed from the edges.
I have a stout (my first atempt at a sour) that I started to sour a month before this Flanders. It looks like I've got a decent pellicle forming on it. It looks to be normal from what I've read on pellicles, and a sample a couple weeks ago, tasted great.
The ring of growth on my Flanders looked different than the pellicle on the stout. I'm not sure if this is just the early stage or if I may indeed have an infection. I've got another Flanders that I started a month after the first, and no signs of a pellicle yet.
Keep in mind, I've added dregs from many a bottle of Jolly Pumpkin. Do I have anything to worry about? I'd hate to have an infection, as this already tastes so great. But then again, if I do have an infection, what are the consequences if I just ride it out? Will my beer still be drinkable or might there be some related hazards? I wish I could attach some decent photos to share, but I don't have a flashlight, and where I'm storing my sours is pretty dark. I'll see if I can get some photos up soon.
