Dynachrome
Well-Known Member
Crash Test Dummy Pale Ale-ish
When was kid I made a batch of beer that i used a heating pad underneath to accelerate the yeast growth. It made drinkable beer, but I think the thin harsh product as probably fairly low alchohol content.
OK, I pitched Nottingham's on two pots of Ed Wort's Haus Ale. I underutilized the grain though. No third rinse with clear hot water.
My brainstorm - inspired by a friend and fellow board member - was to do a sour mash. I heated up more water and steeped the grain after it had sat in the mash tun (cooler) for 24 hours. I mashed the skunky smelling wort for another hour and then boiled the resulting wort for almost an hour before my family started questioning my mental state complaing about the stench.
It's pretty cold in my local this time of year. I covered the pot and set it on the back deck to cool. A day and a half later I brought the pot in. It resembled a really large barley flavored slushy. I poured as much of it as wasn't frozen to the side into another pot, dry hopped it and scavenged a couple large table spoons of wort from the regular ale batch to start the fermentation.
It was still cool to the touch tonight, a day and a half later. If it warms up and there is still no activity I may add a little more of the regular wort to the skunky wort.
I've been doing some reading and I sampled a thing called New Glarus "Unplugged". It was not to my liking. It could be described as a mix of wine, coffee, beer, and a touch of Sour kraut juice.
When I started this I was looking at it as a new and different thing. I've also been reading the threads on "Don't dump that beer". If I bottle a skunky batch and leave it on the shelf (who knows what will happen between fermentation and time of bottling), what will the final product potentially end up like? I can't be the first guy to try this.
I'd like opinions please. BTW - I've tried Fat Tire and wasnt enamored to it. It was drinkable though. That's kind of where I think this might end up.
When was kid I made a batch of beer that i used a heating pad underneath to accelerate the yeast growth. It made drinkable beer, but I think the thin harsh product as probably fairly low alchohol content.
OK, I pitched Nottingham's on two pots of Ed Wort's Haus Ale. I underutilized the grain though. No third rinse with clear hot water.
My brainstorm - inspired by a friend and fellow board member - was to do a sour mash. I heated up more water and steeped the grain after it had sat in the mash tun (cooler) for 24 hours. I mashed the skunky smelling wort for another hour and then boiled the resulting wort for almost an hour before my family started questioning my mental state complaing about the stench.
It's pretty cold in my local this time of year. I covered the pot and set it on the back deck to cool. A day and a half later I brought the pot in. It resembled a really large barley flavored slushy. I poured as much of it as wasn't frozen to the side into another pot, dry hopped it and scavenged a couple large table spoons of wort from the regular ale batch to start the fermentation.
It was still cool to the touch tonight, a day and a half later. If it warms up and there is still no activity I may add a little more of the regular wort to the skunky wort.
I've been doing some reading and I sampled a thing called New Glarus "Unplugged". It was not to my liking. It could be described as a mix of wine, coffee, beer, and a touch of Sour kraut juice.
When I started this I was looking at it as a new and different thing. I've also been reading the threads on "Don't dump that beer". If I bottle a skunky batch and leave it on the shelf (who knows what will happen between fermentation and time of bottling), what will the final product potentially end up like? I can't be the first guy to try this.
I'd like opinions please. BTW - I've tried Fat Tire and wasnt enamored to it. It was drinkable though. That's kind of where I think this might end up.