Bradmont
Well-Known Member
(Edit, my apologies if this is the wrong forum, I wasn't sure.)
I have a random brew that I made with some leftover grain and stuff a couple months ago, details here - Something Something Belgian. Decided to pitch some belgian yeast and ferment open for a few days until the krausen died down, then racked to a carboy (with the yeast cake). Had a taste maybe 5 weeks ago and it was definitely weird, but kind of good -- lots of peppery esters and such. It's been in my closet since, and I recently pulled it out and had a look, only to find it infected (can't say I'm terribly surprised, though.) So can anyone identify this infection?
To see larger resolution look here.
I had a taste tonight (the pellicle is broken in the picture from where I took the sample). It still has a lot of odd esters, the carboy smells almost like fermenting wine, still tastes peppery, and a little too roasty (put too much chocolate malt in). I think I detected a bit of a sour taste, but with all the other strong flavours going on I couldn't be sure; not to mention that I haven't had much sour beer so I don't really know what to look for. If this winds up being "Something Something Sour Belgian" I wouldn't mind, but I have no experience with critters other than yeast.
So my question is, what is this infection? Should I do something to get rid of it, or let it ride? Or something else?
Thanks!
I have a random brew that I made with some leftover grain and stuff a couple months ago, details here - Something Something Belgian. Decided to pitch some belgian yeast and ferment open for a few days until the krausen died down, then racked to a carboy (with the yeast cake). Had a taste maybe 5 weeks ago and it was definitely weird, but kind of good -- lots of peppery esters and such. It's been in my closet since, and I recently pulled it out and had a look, only to find it infected (can't say I'm terribly surprised, though.) So can anyone identify this infection?
To see larger resolution look here.
I had a taste tonight (the pellicle is broken in the picture from where I took the sample). It still has a lot of odd esters, the carboy smells almost like fermenting wine, still tastes peppery, and a little too roasty (put too much chocolate malt in). I think I detected a bit of a sour taste, but with all the other strong flavours going on I couldn't be sure; not to mention that I haven't had much sour beer so I don't really know what to look for. If this winds up being "Something Something Sour Belgian" I wouldn't mind, but I have no experience with critters other than yeast.
So my question is, what is this infection? Should I do something to get rid of it, or let it ride? Or something else?
Thanks!
