Unintentional Belgian Sour?

[Kanthalion]

So I took a sample of my Special Bitter to the LHBS when, after 3 weeks in secondary, it still had this strong medicinal smell/taste. The guy there took one smell and said it was infected. He took several more and said it smelled like it had gotten infected with something like the strain that makes a Belgian sour. I asked him if it would age out, and he said that when it is this strong and prominent it would not. Before I dump it out, I thought I'd see if anyone here might have a way to save it.

Thinking back, I think where it happened was when I put a bunch of ice from the refrigerator ice maker in the water to cool it faster.

 

[Shaneoco1981]

Yea, ice is definitely not sanitized. It just put all the little nasty critters into hibernation. That is a big no no as far as I am concerned. I have heard of people doing that, but normally, they use water that has been pre-boiled in ice cube tray that have been sanitized before hand. And as far as saving it, no. There is no way to take infection out of beer once it is in there. Sorry bro.

 

[dcp27]

medicinal could also be due to chlorine in the water

 

[rstewy2]

There are probably a lot of people who would tell you to let it age and have a sour beer. Personally, if it wasn't too bad tasting, it pasteurize or take some and make a malt vinegar.

 

[Shaneoco1981]

Yea, but if the guy at the LHBS said it was infected, I am assuming he knows his stuff. I am going off of what the guy at the LHBS said. Yes, you are correct that medicinal could also be to much chlorine.

 

[truebe]

did you get a quick and healthy fermentation? thats probably the reason for most infections in my opinion.

 

[Kanthalion]

The fermentation was within acceptable limits. I've just been trying to wait out the flavor. And also because so many of the people here say to have patience. I got the impression that he knew what he was talking about.

Malt vinegar? that sounds interesting, although the flavor IS kinda nasty, I might would be interested in having a go at that with some of the batch so that it may not be a total loss. can you point me toward a thread/link about how to make that?

 

[rstewy2]

I don't remember where offhand, but i'll find it somewhere in my favorites

Found one of them.

http://www.themadfermentationist.com/2010/02/making-maltbeer-vinegar.html?m=1

 

[rstewy2]

I have yet to try anything like this yet, but just buy something like this and toss the mother in some of your beer. I would recommend keeping any equipment you use for the vinegar away from your brewing stuff.

http://www.amazon.com/gp/product/B0015VY4B4/?tag=skimlinks_replacement-20

 

[Kanthalion]

Well, I now have three gallons (I have no idea what I'll do with that much) of Special Bitter Vinegar underway. I'll keep you updated on its progress.