Infected

[Thunder_Chicken]

Hmmm...maybe this could be a good sour, crazily enough.

Bang the lid back on this thing, bury it in your basement for a year or so. Don't be alarmed by any loud thumping against the lid that you might hear, but definitely don't open it for a year. Don't screw around with temperature control, just leave it be - you *might* actually have an OK sour in several months. Given everything that has happened, this will probably be the most epic sour of all time. That's how brewing goes sometimes.

Also, get a Sharpie marker and write 'SOUR' on the lid and the bucket. Do not try to clean it out and brew a normal beer in it, you will likely get repeated infections.

Boil sterilize or toss everything that you stuck in this fermenter that you want to use to make normal beers. Toss is the safer option.

Next time, don't leave so much headspace in the fermentor and watch your temps.

 

[Stauffbier]

Hmmm...maybe this could be a good sour, crazily enough.

Bang the lid back on this thing, bury it in your basement for a year or so. Don't be alarmed by any loud thumping against the lid that you might hear, but definitely don't open it for a year. Don't screw around with temperature control, just leave it be - you *might* actually have an OK sour in several months. Given everything that has happened, this will probably be the most epic sour of all time. That's how brewing goes sometimes.

Also, get a Sharpie marker and write 'SOUR' on the lid and the bucket. Do not try to clean it out and brew a normal beer in it, you will likely get repeated infections.

Boil sterilize or toss everything that you stuck in this fermenter that you want to use to make normal beers. Toss is the safer option.

Next time, don't leave so much headspace in the fermentor and watch your temps.

You wouldn't want to do extended aging in a bucket. It would likely oxidize really bad.

 

[Thunder_Chicken]

You wouldn't want to do extended aging in a bucket. It would likely oxidize really bad.

+1 what he said.

 

[TANSTAAFB]

Your sounding a little like Thunder Chicken Little! I don't think the sky is falling quite yet...Shane's freaking out enough on his own! RDWHAHB brother. You were setting out to make a Saison. A little tartness (assuming there is actually some bacteria which I don't believe has been established) is fine. Saisons can benefit from some aging and you should minimize the headspace by racking to a 3 gal carboy. It will be worth the investment and you will be able to watch for signs of infection w/o introducing more O2 or further risk of contamination. Check out the pellicle thread...if it starts to look like the pic I posted earlier or one of the other pellicle pics you made a sour Saison!