WorryWort
Well-Known Member
Hi,
Generally fusel alcohols don't dissipate from brew. However, does anyone have any experience on fusels in sour beers? Or long-aged oxidized beers (over 1 year)
I have a fusely flander's red which will be getting fair amounts of oxygen (via oak-peg method). I have heard that oxidized fusels can produce sherry like flavours - which would be good. But I'm also not sure the effect of lactobacillus, pedio, brett, etc...
I'm going to wait it out for sure, but because it will be a year until this is ready I'm trying to understand what might happen. If little is likely to change with respect to fusels, I will brew a second batch as well and try lower temps.
I used Wyeast Lambic Blend 3278, and I respected the ferm temps. The highest it got was probably 72F (the beer, not ambient). If you have experience with this yeast I would appreciate a comment. *I'm not worried, I'm trying to understand the issue - This isn't an 'is my beer ruined' thread!
Generally fusel alcohols don't dissipate from brew. However, does anyone have any experience on fusels in sour beers? Or long-aged oxidized beers (over 1 year)
I have a fusely flander's red which will be getting fair amounts of oxygen (via oak-peg method). I have heard that oxidized fusels can produce sherry like flavours - which would be good. But I'm also not sure the effect of lactobacillus, pedio, brett, etc...
I'm going to wait it out for sure, but because it will be a year until this is ready I'm trying to understand what might happen. If little is likely to change with respect to fusels, I will brew a second batch as well and try lower temps.
I used Wyeast Lambic Blend 3278, and I respected the ferm temps. The highest it got was probably 72F (the beer, not ambient). If you have experience with this yeast I would appreciate a comment. *I'm not worried, I'm trying to understand the issue - This isn't an 'is my beer ruined' thread!