Lgaddy44
Well-Known Member
I had a Strawberry Wheat that I went to keg today, and after I opened up the lid, I found a nice friendly pellicle on my beer. I hadn't planned on this, of course, but I'm also not opposed to sour beers. I put the lid back on, and figured I'd post it up here for any suggestions.
My first question is, should I just rack it to a glass carboy and age it out, for a year or so.
Second question, if I age it, would you think I would benefit from any other additions, such as some Brett or Roeselare type yeast, any more fruit or oak additions, or anything really. I'm all for running this as an experiment now.
I've made a Sour Stout, in the past, that turned out very well, and have also kegged a Flanders that has been aging in a carboy for about 15 months (again...tastes fabulous).
Also, some notes on how I got here, so far (5.5 gal batch):
Amount Item Type % or IBU
5.50 lb CMC 2 Row (3.0 SRM) Grain 51.64 %
4.50 lb Wheat, White (2.4 SRM) Grain 42.25 %
0.40 lb Wheat, Flaked (1.6 SRM) Grain 3.76 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.35 %
1.00 oz Williamette [4.70 %] (60 min) Hops 15.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale American (DCL Yeast #US-05) [Starter 1500 ml] Yeast-Ale
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.17 % Actual Alcohol by Vol: 5.61 %
Bitterness: 15.5 IBU Calories: 260 cal/pint
Est Color: 5.6 SRM Color: Color
Two Week Primary, rack to secondary on top of 5 lb frozen strawberries for two weeks, rack to tertiary for two weeks, then keg.
Went to keg on 7/21/13, upon opening the lid on the bucket, noticed a nice pellicle on the beer. Definitely believe there to be an infection. Will need to do a little research and figure out what I wanna do with it.
My first question is, should I just rack it to a glass carboy and age it out, for a year or so.
Second question, if I age it, would you think I would benefit from any other additions, such as some Brett or Roeselare type yeast, any more fruit or oak additions, or anything really. I'm all for running this as an experiment now.
I've made a Sour Stout, in the past, that turned out very well, and have also kegged a Flanders that has been aging in a carboy for about 15 months (again...tastes fabulous).
Also, some notes on how I got here, so far (5.5 gal batch):
Amount Item Type % or IBU
5.50 lb CMC 2 Row (3.0 SRM) Grain 51.64 %
4.50 lb Wheat, White (2.4 SRM) Grain 42.25 %
0.40 lb Wheat, Flaked (1.6 SRM) Grain 3.76 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.35 %
1.00 oz Williamette [4.70 %] (60 min) Hops 15.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale American (DCL Yeast #US-05) [Starter 1500 ml] Yeast-Ale
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.17 % Actual Alcohol by Vol: 5.61 %
Bitterness: 15.5 IBU Calories: 260 cal/pint
Est Color: 5.6 SRM Color: Color
Two Week Primary, rack to secondary on top of 5 lb frozen strawberries for two weeks, rack to tertiary for two weeks, then keg.
Went to keg on 7/21/13, upon opening the lid on the bucket, noticed a nice pellicle on the beer. Definitely believe there to be an infection. Will need to do a little research and figure out what I wanna do with it.
