Found a bucket after 2 years

[shortrc]

I decided that this January was going to be a month of consolidation and getting rid of all the junk I have been accumulating in my house over the years. I have been putting off this one closet for months but finally this weekend got the motivation to enter this cave. I got to the back and noticed a bucket, a bucket full of beer. Now right around 2 years ago one of my brewing buddies and I made a barley wine. We were able to use the second runnings to make another beer. We hadn't planned on making 2, didn't have any hops so we decided to use black tea to bitter and a ton of ginger to add aroma. I threw it in my closet and forgot about it until now. I popped the lid and found this

Infected right? It smells like beer but I don't have the courage to sample it yet.

 

[jtratcliff]

I Double-Dog Dare you...

C'mon, you know you have to, right?

Rack from under the crap and taste it.

 

[sandyeggoxj]

Send me a bottle and I'll taste it!

 

[GHBWNY]

At least take an FG.

 

[FiddlersGreen87]

2 Things.

1) You posted this gem clearly for encouragement to try it. So suck it up, because posting it here of all places is like making a bet and not following through with it.

2) Since it was in a bucket this long it's probably oxidized to high hell. However, you won't know until you see number 1.

Seriously. You have to try it.

 

[Sailingeric]

Might be the best sour beer ever!:rockin:

 

[FloppyKnockers]

Be sure to take a gravity reading to make sure fermentation is done before racking to secondary or bottling. You don't want bottle bombs.

 

[TechyDork]

Video of you sampling is the only way this can end.

 

[sandyeggoxj]

Be sure to take a gravity reading to make sure fermentation is done before racking to secondary or bottling. You don't want bottle bombs.

This is a good point. When in doubt let it sit in the primary for another 2 years and then check the gravity to see if it has leveled off and is stable. That is how you know you will be safe.

 

[Psylocide]

What does it taste like?

We expect an answer.

 

[Kevin79]

I'm subscribing, if the OP doesn't post back in the next 24hrs, I'm assuming he either discovered the greatest sour barleywine recipe ever created and is now safeguarding and trademarking his recipe, or he tried some and croaked.

 

[jschein]

Give it a shot, it may taste bad but it will not kill you, I don't think. Just check your insurance first.

 

[Brew_G]

This is a good point. When in doubt let it sit in the primary for another 2 years and then check the gravity to see if it has leveled off and is stable. That is how you know you will be safe.

I thought that if you had three similar gravity readings three years in a row then you can safely bottle. Have I been doing it wrong? :doh:

 

[shortrc]

Ok, I racked it into a sample glass. See you on the other side brothers.

 

[sportpak]

It's been three minutes.......oh the drama...........

 

[Eldan13]

I was laughing hard about taking a gravity sample. too bad you didn't put some bugs in it 2 years ago.
how did it taste?

 

[sandyeggoxj]

Oh crap. He is dead. Uhhh, I'm outta here. I don't want to get indicted as an accessory...!!

 

[Silentdrinker]

What does it taste like?

We expect an answer.

Ginger and black tea ass

 

[Owly055]

Oh crap. He is dead. Uhhh, I'm outta here. I don't want to get indicted as an accessory...!!

I don't think they can indict you as an accessory to suicide...... unless you physically "assist".

 

[shortrc]

Oh crap. He is dead. Uhhh, I'm outta here. I don't want to get indicted as an accessory...!!

Nope. I was pleasantly surprised. Aroma was great, taste was better than expected kinda like a flat ginger beer with a kick. I let swmbo try it and she put down her glass of vino to finish it.

 

[sportpak]

Ginger and black tea ass

Maybe some carbonation will bring it around.

 

[kevinb]

Oh crap, I think you killed him.

 

[Weezy]

Grow some up n a starter and try letting it primary a 1 gallon batch!!!!

 

[neovox]

After 2 years I know that air lock was dry as a bone too.

 

[shortrc]

After 2 years I know that air lock was dry as a bone too.

Like the Sahara.

 

[olotti]

Add some cbc-1 and bottle it and c what happens. For all the freaking out we do about infections and oxidation this just shows how resilient beer actually is.

 

[sandyeggoxj]

That is awesome. Congrats on the new discovery. Now, can you replicate it?

 

[Wolfbayte]

Best thread ever.

 

[sandyeggoxj]

I don't think they can indict you as an accessory to suicide...... unless you physically "assist".

Good to know! Wait, why do you know that? Hmmm.... No wonder you are hiding out in the sticks.

 

[Transamguy77]

If that tastes decent now it will taste awesome when it's carbed and chilled.

 

[shortrc]

Plan to keg it this weekend. That's if I wake up of course.

 

[FiddlersGreen87]

I think this is one of the things that makes homebrewing addictive and obsessive. This beer is practically impossible to replicate. There are so many unique characteristics that it warrants almost a "special event" to even open a bottle.

No matter what you do, when it's gone it's gone, and you'll never make it again. From your 2nd runnings to your fermentation conditions over the past 2 years. I can't believe it's not oxidized to unpalatable levels.

I think I'd bottle one or two bottles and send them to either a lab to get the true numbers of it, and/or enter it into the Misc. category of a competition just for the ****s and giggles.

Either way, enjoy it!

 

[Helly]

Post that recipe, man.

 

[edroberts]

Make sure you give that barleywine some time to condition once you keg it...

 

[amcclai7]

Amazing. That looked like an acetobacter infection. Does it have any sourness at all?

 

[jhoneycutt]

Anyone know where to get the little shot bottles for beer like they have with liqour? He could send us all a bottle right?

 

[shortrc]

Amazing. That looked like an acetobacter infection. Does it have any sourness at all?

No sourness at all. The ginger is very overpowering. I'm thinking of bottling this one instead of kegging. I tend to kick legs pretty quick and this one is kinda special.

 

[amcclai7]

No sourness at all. The ginger is very overpowering. I'm thinking of bottling this one instead of kegging. I tend to kick legs pretty quick and this one is kinda special.

Definitely bottle! You'll want to let a couple sit around for another year or two. Do some research, but you'll probably want to put some fresh yeast in the bottling bucket. I doubt there's much viability left in whatever yeast you originally used.

 

[GHBWNY]

For all the freaking out we do about infections and oxidation this just shows how resilient beer actually is.

Amen.

 

[Shooter]

Plan to keg it this weekend. That's if I wake up of course.

...and don't manage to forget about it in the meantime.

I shouldn't joke. We moved last summer and while cleaning out the closet in the man cave I found some small stocking stuffer gifts I'd purchased for my wife for Christmas three years ago and completely forgotten about.