The forgotten sour

[cliffordsimmons]

Brewed a sour in July and forgot it in the garage till today.


Here is a pic. Going to rack today?

Thoughts? Ruined? bad? poison?

 

[blizzard]

It probably needs more time, but not in a bucket. Taste it, check the gravity, and transfer it to a carboy or better bottle.

 

[cliffordsimmons]

How do I clear out the bacterial crud on it??

 

[blizzard]

The pellicle (crud on top) will break up, and/or you can rack from underneath it. It may reform in the new vessel. No big deal either way.

 

[cliffordsimmons]

Jacked racked it and got 99% of it off. Going to give it a week to settle then wrack again to a bottling bucket. This time I'll attach (somehow??) some cheese cloths thats been soaked in star san to my tubbing while I rack it to the bottling bucket.

 

[CA_Mouse]

What kind of bacteria did you use? A pellicle usually will only form if there is O2 present. If possible, when you rack to a new vessel, put a layer of CO2 down on top of it. Of all my sours, only one had a pellicle and it ended up being dumped because it was isovoleric (vomit).

 

[cliffordsimmons]

I used Wyeast - Roeselare Belgian Sour Blend - 3763