Spontaneous fermentation, no hops... Now what?

[theredben]

While I agree it's probably best to dump it, that would only be from a taste concern. People have infected beer all the time and no one gets hurt.

 

[weirdboy]

While I agree it's probably best to dump it, that would only be from a taste concern. People have infected beer all the time and no one gets hurt.

yes but THAT BEER HAS BEEN BOILED

It also has had hops added and usually a good amount of yeast has fermented it as well.

 

[theredben]

Regardless of whether it was boiled or not, it could have the bacteria now. Hops don't make a difference, they are ruported to be anti-bacterial, they don't choose to only inhibit the "bad" guys. If a good amount of yeast has already taken hold, then how would it be infected?

 

[weirdboy]

You are making a big assumption that it's yeast in there.

 

[theredben]

Actually, without a boil I am assuming that there will be a huge amount of bacteria. Just not pathogenic species.

 

[NUCCjollygreen]

Update:

Racked both batches today; the boiled version smelled great, and should be ready for bottling next weekend.

The spontaneous fermented/no hopped version has slowed down and looks done. While racking, I snuck a taste but didn't swallow in case it was infection after all. The taste is somewhere between lemonade and cherries... both characteristic of lambic or brett. It reminded me of the aforementioned kinderweisse, without the bitterness to balance the acid. I intend to make the hop tea later this weekend as discussed to correct.

Thoughts?

 

[408Brewer]

Assuming that it is safe yeast and not boiling the wort is insane IMO. There is a reason everyone tries to keep everything sterile as possible and we pitch the yeast shortly after boiling. It gives less time for infection. Even if you believe the container was sterile, if something nasty had a week to take hold it may get nasty. Fungii, bacteria, and god knows what else could be growing in your beer. It may be fine as well, but is it really worth the risk?

 

[beerrepository]

Assuming that it is safe yeast and not boiling the wort is insane IMO. There is a reason everyone tries to keep everything sterile as possible and we pitch the yeast shortly after boiling. It gives less time for infection. Even if you believe the container was sterile, if something nasty had a week to take hold it may get nasty. Fungii, bacteria, and god knows what else could be growing in your beer. It may be fine as well, but is it really worth the risk?

Was flying a kite in a thunderstorm worth the risk? I mean, I know we preach sanitation because it is critical to consistently produce good beer, but what is so wrong with experimenting sometimes? The whole idea of beer was believed to be an accident and someone was brave enough to take a taste. No one is saying this is going to win awards, it's just to see what happens. People need to lighten up.

 

[theredben]

Update:

Racked both batches today; the boiled version smelled great, and should be ready for bottling next weekend.

The spontaneous fermented/no hopped version has slowed down and looks done. While racking, I snuck a taste but didn't swallow in case it was infection after all. The taste is somewhere between lemonade and cherries... both characteristic of lambic or brett. It reminded me of the aforementioned kinderweisse, without the bitterness to balance the acid. I intend to make the hop tea later this weekend as discussed to correct.

Thoughts?

Sounds awesome! Thought of a name yet? Something about it being "All-Natural"?