Wild advise

[Fritztheelephant]

So about a year ago, I brewed up an Oktoberfest extract kit. It did not come out well. I unfortunately do not have a very refined pallet (especially when it comes to flawed brews) so I cannot say for certain what happened. I basically put it on gas and tried to wait it out, hoping it would become something I could enjoy. I sampled it a few times over a few months with no luck. Last week, I was filling a few bottles with an IPA for the next brew club meeting and I thought...Here's a good chance to have some others taste it. I had not sampled it for about 6 months at this point. The club concensus was...not an Oktoberfest, but interesting. It had started to develope a slight sour note to it. All in attendance felt it had probably been exposed to a wild yeast at some point.

So the question is...If I want to develop this into a true sour brew, what is my next step? It was suggested that I get some Roselaire and let it sit some more, possibly even with the addition of some cherries or other fruit. Can I do this with beer that is already carbed? If yes, do I need to add something for the bugs to feed on? I could take some off a 1056 yeast cake I have?

Or should I just put this back in the corner and let it sit a while longer?

Ideas??

 

[Suthrncomfrt1884]

I highly doubt you'll save a beer by adding sour bacteria to it. It's hard enough getting a sour beer to turn out right when you plan it.

But, being an experimental person, I would probably do the same thing. It sounds like it's infected with lactic acid, since you say its sour and don't mention vinegar.

I'd skip the roeslaire and add pedio and brett to the beer. Maybe at a little more lacto if you want more sourness. Let that sit for 6-8 months and then add whatever fruit you'd like. Let it sit for another 6 months and then bottle.

Add all of this stuff once your keg has warmed up and your beer is flat again. You shouldn't need more sugar since brett will feed off all the residual "unfermentable" sugars that are left. Let us know how it turns out.

 

[ryane]

I highly doubt you'll save a beer by adding sour bacteria to it. It's hard enough getting a sour beer to turn out right when you plan it.

I couldnt agree more, this is what people used to do with fruit, theyd have a bad beer so theyd add fruit and have a bad fruit beer, however, if its starting to evolve into something better I would let it sit and see how it goes, just done expect much

I would check your current gravity though and see whats actually left in the beer to decide better how to proceed, also ever think that it was infected from the start and the reason you really didnt like it earlier on was you didnt enjoy funk?

I'd skip the roeslaire and add pedio and brett to the beer. Maybe at a little more lacto if you want more sourness. Let that sit for 6-8 months and then add whatever fruit you'd like. Let it sit for another 6 months and then bottle.

You lost me here, pedio is what makes the beer sour for the most part, pedio is a lactic acid bacteria

 

[Fritztheelephant]

But, being an experimental person, I would probably do the same thing. It sounds like it's infected with lactic acid, since you say its sour and don't mention vinegar.

I'd skip the roeslaire and add pedio and brett to the beer. Maybe at a little more lacto if you want more sourness. Let that sit for 6-8 months and then add whatever fruit you'd like. Let it sit for another 6 months and then bottle.

Experiment is the key word. I really think it would be a waste to dump it.

I couldnt agree more, this is what people used to do with fruit, theyd have a bad beer so theyd add fruit and have a bad fruit beer, however, if its starting to evolve into something better I would let it sit and see how it goes, just done expect much

I would check your current gravity though and see whats actually left in the beer to decide better how to proceed, also ever think that it was infected from the start and the reason you really didnt like it earlier on was you didnt enjoy funk?

Current gravity is about 1.012. Yes, I believe it was the funk that I didn't find enjoyable. Early on it was definately a funk, now it is becoming more of a sour taste. Seems to be headed in a better direction. Perhaps letting it sit another 6 months is the way to go?

 

[Suthrncomfrt1884]

You lost me here, pedio is what makes the beer sour for the most part, pedio is a lactic acid bacteria

You're completely right. I had a brain fart.

 

[ryane]

wouldnt hurt to let it sit another couple months and see what happens, the major difference between my between bad fruit beers and this beer is, theres really nothing else to add so your not out any extra $$

I would probably suggest adding the dregs of a couple sours if you like drinking them, in particular JP calabaza blanca does a very good job quickly souring up beer, and its pretty cheap to buy (usually ~$2 a bottle if you can find singles)