My Infection (pic)

[slim chillingsworth]

Does that beer need to sit in the carboy for the entire time? Or can you let it age a bit in the bottles.

do not let an infected/wild beer age in bottles. brettanomyces especially will continue to eat until there is almost no sugar left. bottling prematurely can lead to massively overcarbonated beers that can explode.

 

[Drunkensatyr]

I need to get a pic of mine up. 7 gallon carboy, 5.5 gallons in it, and all the headspace is full of yummy infection.

 

[Saccharomyces]

Oh man, first time I saw this thread... sweet.

Last night at a fellow homebrewer's party we were discussing how sweet it'd be to split a 10 gallon batch of his oaked bourbon barleywine (Hair of the Dog Fred clone, actually) and use the Roeselare on 5 gallons of it. We were figuring it'd have to sit in the carboy for a good 12-18 months to hit its peak before kegging.

It's not just a beer... it's an experience. :rockin:

 

[korndog]

Oh man, first time I saw this thread... sweet.

Last night at a fellow homebrewer's party we were discussing how sweet it'd be to split a 10 gallon batch of his oaked bourbon barleywine (Hair of the Dog Fred clone, actually) and use the Roeselare on 5 gallons of it. We were figuring it'd have to sit in the carboy for a good 12-18 months to hit its peak before kegging.

It's not just a beer... it's an experience. :rockin:

Someone in my club did a Roeselare Fred. I haven't tried it though.

 

[michael88n]

Eff me running...

 

[Saccharomyces]

Someone in my club did a Roeselare Fred. I haven't tried it though.

You gotta try it.. Fred is the stuff.... :rockin:

 

[Plan9]

Dumb question, but...

Does a souring beer smell?

Meaning, with the oak letting oxygen in, does the room it is aging in smell like soured wort? I want to start one, but I'm trying to figure out where I'm going to store it unmolested for a year. The back of a closet would be good if I'm not going to be smelling it, and thinking about it everyday.

 

[fat x nub]

This should be stickied under the beginners forum so we don't have to evaluate 5 beers everytime we log on to see if they are infected