Is my lambic safe to drink?

[boomslang]

Hi guys,

A few months back I brewed 5L of pale wort, unhopped, and left to cool over night, uncovered, in the kettle in my shed.
The next day I pitched some US-05 and 2 months on, there's definately some brett in there, tasting great and smelling great, FG:0.998.

Problem is, I didn't use any aged hops at all, so I was thinking of bottling and pasteurizing? Only problem is, will that get rid of anything that'll make me ill?

I understand the beer wont mature as it would, but would there be any left over toxins still in the beer that could make me ill?

Cheers,

Josh

 

[Grod1]

I would bet 99.9% your fine. i dont know what toxins would have landed in your beer. If something grew pasteurization would most likely kill it and boiling would for certain. you could then re picth some sort of blendid yeast pack.
i say just bottle one uop and send it to me ill drink it and let you know if im ok.

 

[Dcpcooks]

Four months fermentation is what I have been going with for spontaneous fermentation first samples. Supposedly that gets you past any bacteria cycles. You have a sac pitch that probably out grew the competition, so that helps. If it smells good and tastes good I'd roll with it!

Traditionally you'd use some old hops that smell like blue cheese, it's supposed to limit the lacto' ability to crank out acetic acid. I don't think it does much for flavor but a true lambic is a different game.

It's a hit and miss game when you expose the wort to your environment Sounds like you got lucky!

You can look at milk the funk wiki for a good read on the subject.

Cheers