First infected batch!

[Airborneguy]

Well it took 7 years and many, many batches of beer, but yesterday I found my first unintentionally-infected batch of beer! Three gallons of sour brown ale are now sitting in my sour keg waiting to be tasted in a few weeks. Can't wait! Thank god it was a brown ale, at least that makes for a good sour.

I'm fairly certain I used the same fermentor for my berliner weisse last year, so that's where it probably came from. I tossed the bucket this time, I have plenty anyway.

 

[Tiber_Brew]

Looks delicious!

If it's infected from a prior BW batch, you probably have a darn good batch of sour on your hands. What does it smell like?

 

[jfrizzell]

Starting to think "don't fear the foam" is about about the same as "don't fear the infection"...meaning if it's infected, don't worry about it. It might turn out awesome.

 

[passedpawn]

ABG, you can really help it by dumping some tart cherries in there. Makes a very tasty sour brown. Walmart has canned tart cherries from Oregon. I'd do 2 cans.

As I'm sure you are aware, let it go for 6 months.

 

[Tiber_Brew]

As I'm sure you are aware, let it go for 6 months.

This.

At least 6 months. Although I personally would add oak cubes instead of fruit. I like a good oaky sour brown. That's me, though.

 

[Airborneguy]

Unfortunately, I don't have the space right now to let this sit in the fermentor, so I kegged it. It's going to sit in the keg for a few months though for sure. I'm thinking I'll tap it around November, or possibly even transfer to bottles at that time. I'm so upset that I lost my beer room, but since I'm gaining a daughter I can't really complain.

 

[Airborneguy]

What does it smell like?

Hard to say really. I had a very slight acetone smell, which is how the berliner smelled also, but much stronger.