Old Pils in 2ndary. Add lacto?

[scandalska]

Hey All,
This is my first post on Home Brew Talk. Had trouble finding help on this one.

Ok, two years ago, yup, two years, my brother and i racked a German Pils into our secondary fermenter. Then life happened, and for reasons out of our control, the beer was never bottled.

There it remains. At approx. 40 degrees F. Where it's been resting for 2 years. It's too old to drink as is, but...

Is it worth it to remove the beer form the fridge, rack it onto some fruit and add some lactobacillus to make a lambic? Does anyone have experience with this type of situation?

Thanks, all.

 

[nberk]

Obviously you could pitch whatever you want into this and see what happens. I wouldn't have high hopes though.

Lambics are made with a combination of numerous organisms. Lacto alone doesn't give you the flavors you see in a Lambic. Also, the wort is constructed differently than a Pils and the initial fermentation is totally different. I don't think you can get a lambic from what you've got.

Did you taste it? I would expect you've got a lot of cardboard stale flavors.

For me it would be a drain pour and if I wanted to make a sour beer I'd start from scratch.

 

[wailingguitar]

Taste it, seriously... see what kind of flavors you have going on. It is very possible that it might be oxidized in an unpleasant way, but there are so many variables that come into play that you never know. It is highly unlikely that it tastes remotely like it would have at 2 months, or even 6 months old, BUT that doesn't mean that it won't be an interesting beer. You won't know until you taste it, then decide what to do with it.

I have never brewed a sour beer, so I will defer to others on technique/approach...

 

[Calder]

Souring a bad beer will not save it; it will just add more strange tastes.

If you wouldn't drink the beer as it is now, don't waste your time and effort trying to sour it.


Why do you think it is too old to drink? I have bottles that old, and probably kept at warmer temperatures than your beer. Storage in bulk is probably better for keeping beer, just so long as it doesn't get contaminated. Taste it, it will not kill you, and you might be surprised. May want to add some fresh yeast and bottle.

 

[scandalska]

thanks, all. i'll try it with my brother tonight, and we'll go from there. if it's horrible, it won't be the first one to grace the kitchen drain.

appreciate the feedback.

 

[mlg5039]

Sealed and lagered for 2 years? I need self control like that!!

Now only if you'd racked a sour and let it rest for 2 years...

I would taste it as well.

 

[jfrizzell]

Did you taste it yet? Curious what you found.

 

[eastoak]

maybe your local LHBS has old vials/packs of lambic/sour yeasts for cheap, pitch one and see what happens. from what i understand those bugs eat or otherwise convert the oxidation into yummy things.

 

[Calder]

maybe your local LHBS has old vials/packs of lambic/sour yeasts for cheap, pitch one and see what happens. from what i understand those bugs eat or otherwise convert the oxidation into yummy things.

You will not save a bad beer, just end up making it more 'wierd'.

 

[eastoak]

You will not save a bad beer, just end up making it more 'wierd'.

i don't think it will be "saved" i just figure if it sat for so long it can sit longer, an experiment at someone else's expense i'm no beer savior, rivers of bad beer have flowed like tears through my sink.