7 votes

Why my saké turned out sour?

Based upon your answer in the comments, I suppose that your sake has been contaminated by acetobacter. These bacteria convert ethanol into vinegar. That means you now have nice sake vinegar. As such ...
chthon's user avatar
  • 3,655
6 votes

What to do with my (accidently) sour saison?

As a suggestion: Heat your beer to 70 deg. Celcius (sorry, I'm metric and don't do Church-of-England units but I'm sure you can convert it to Farenheit yourself) in order to kill yeast and bacterial ...
Frank van Wensveen's user avatar
5 votes
Accepted

Why are lambic and other sours/wilds bottled in green bottles?

There are very little hops in a lambic so it's much less susceptible to being light struck. They also tend to use aged hops and full duration additions. Basically there is very little alpha-acid if ...
Evil Zymurgist's user avatar
5 votes

Should I keep my batch?

smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature Butyric acid producers like Clostridium favor temps around 104°F (37°C), which is also a similar temp ...
Wyrmwood's user avatar
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5 votes
Accepted

Can I reuse a bottle that had a sour lactobacillus beer in it?

Bacteria like to hang out in soft surfaces like rubber and plastic, which for us usually includes things like buckets, hoses, and o-rings. Also any metal fittings for your valves, etc. Glass bottles ...
dmtaylor's user avatar
  • 3,415
4 votes

When should you treat your water for pH for a sour beer?

You are perfectly correct, the mash adjust to around 5.2 is for conversion efficiency and to assure that minimal tannins are extracted out of the grain husks (especially important in dark beers). The ...
ritterasdf's user avatar
4 votes
Accepted

Droping beer with Brett in Carboy

Brettanomyces comes in many forms, leading to many different flavour profiles. The main three you will come across commercially are: B.Claussenii - Fruity with mild funk B.Bruxellensis - Tasty Horse ...
Mr_road's user avatar
  • 7,048
4 votes

Sour beer at home?

Like anything in brewing, it can be as simple or as complicated as you want to make it. I'll provide only the simple answer because I prefer to keep things simple. 1) First, you need to read How To ...
dmtaylor's user avatar
  • 3,415
3 votes
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What are the impacts of mashing with a low pH?

The enzymes beta-amylase and alpha-amylase have ideal ranges. Doesn't mean they will not work they just take longer if a little too high or low. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460087/#!...
Evil Zymurgist's user avatar
3 votes

Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit

You should be ok to rack onto fruit once you return. If you're worried about not having enough yeast, you could rouse the beer a bit before racking, or add more yeast along with the fruit. If you keep ...
Frazbro 's user avatar
3 votes

Kettle souring with lactobacillus - hot plate?

Wort It will be good, if you will have a good way to stir. In 30 liters I found temperature differences of more than 20°C to be possible, and ones around 5-10°C to be pretty common. So make sure some ...
Mołot's user avatar
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3 votes
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LME Sour Recipe Suggestions

Sour brewing doesn't mean all grain brewing by any stretch. Sour beers start with wort just like anything other beer; how you get your wort doesn't matter. Of course all-grain affords you more ...
brewchez's user avatar
  • 36.2k
3 votes

Droping beer with Brett in Carboy

Brett beers can be very interesting, and aren't necessarily sour unless the source also was sour. Brett usually gives more of a leather or "barnyard" character which can evolve with longer aging. ...
dmtaylor's user avatar
  • 3,415
3 votes

Re-use my harvested yeast from primary after secondary finished on acetobacter

To eliminate any risk at all, you could discard the harvested yeast. I agree with you, that most likely the acetobacter came from the raspberries. However, it's possible also that it simply flew in ...
dmtaylor's user avatar
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3 votes
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Re-use my harvested yeast from primary after secondary finished on acetobacter

Brettanomyces will make acetic acid in the presence of ethanol and oxygen. You'd need to determine if there is actually acetobacter present in the harvested slurry to know for sure if it was "clean". ...
brewchez's user avatar
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2 votes

Why does my lactobacillus batch smell so bad?

Addressing your homefermentative comment, how do you know this Yakult pitch is a single strain of microbes? It could have some other strains to a smaller % and they are giving you your off smell. ...
brewchez's user avatar
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2 votes
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Cotton looking mold on my sour

IMHO mould growth is not often fatal to brewing but you should remove the fungal mycelium, preferably before it spores, with (e.g.) a spoon and continue fermentation. Seems like a lot of air/head ...
barking.pete's user avatar
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2 votes
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Ceramic heating bulb for pets as fermentation chamber heater

AFAIK one of those puts out a lot of heat. You could also consider a Fermwrap heater, which goes on sale once or twice a year for $10 or so.
KekComplex's user avatar
2 votes

Is there a bacteria that eats/reduces DMS?

Yes there are sulphate-reducing bacteria. These are mostly found in marine biology. I don't know of any of these bacterium useful in brewing though (maybe just ignorant). In your case DME will have ...
Evil Zymurgist's user avatar
2 votes

Should I keep my batch?

In a sour ale the acid is suppose to balance the malt opposed to hops bittering to balance. Sounds like you have an acid base for a blending batch. If you have a PH meter check it. Then blend with a ...
Evil Zymurgist's user avatar
2 votes

Should I keep my batch?

In reality if the brew is that malodorous and sour to taste then it is probably worth discarding. 1.75 gals is nothing in the greater scheme of things. The alternative is attempting to drink it! :0( ...
barking.pete's user avatar
  • 5,631
2 votes

Acidic Wort Affect on Immersion Chiller and Flavor

If you're concerned with the oxidation effecting the wort. Simply give it a 5 minute starsan soak before using, it will be bright and shinny. Yeast actually use a little copper as nutrients.
Evil Zymurgist's user avatar
2 votes

Acidic Wort Affect on Immersion Chiller and Flavor

I think that the acidity does not have an influence on copper, but it does on copper oxidation, which you do not want in your beer. Always clean and dry your chiller very well, and store it dry so ...
chthon's user avatar
  • 3,655
2 votes

Acidic Wort Affect on Immersion Chiller and Flavor

No. The comparatively low pH will not leach the copper in any appreciable way into a wort solution.
barking.pete's user avatar
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2 votes
Accepted

What to do with my (accidently) sour saison?

If you are looking to cook with it you could try making something akin to a Flemish stew, this usually calls for a darker sour beer, but I imagine it could work well with a sour Saison. Just don't ...
Mr_road's user avatar
  • 7,048
2 votes

What to do with my (accidently) sour saison?

Sourness is essentially acidity, you might try taking a little sample and adding CaCO3 until pH is about 5.9 then tasting it. I tried this on an accidentally soured saison and it made it a bit more ...
mattrices's user avatar
  • 328
2 votes

Sour beer over herbed with Basil

Reducing the intensity of the Basil flavor is pretty much impossible, as this is the result of the amount of Basil used during brewing and you can't take some out. So your only option is to mask it ...
Frank van Wensveen's user avatar
2 votes
Accepted

How essential is a starter for brewing with Lactobacillus?

Although I have no experience with Lactobacillus, I think part of the answer is in the Brewer's Notes. Some strains of Lactobacillus work better at much lower temperatures... Lacto pitch rate is ...
Philippe's user avatar
  • 4,806
2 votes

Sour tasting cider with bits floating on top

This looks normal. Tartness is normal. Soon it should begin to clear, maybe another couple of weeks. Be aware however that every time you open the lid and look at it like this, your are inviting ...
dmtaylor's user avatar
  • 3,415
1 vote

Brewing a fruit beer with WLP648: keeping it on primary for an extra three weeks before adding fruit

You will be fine, WLP648 is such a slow fermenter that many people leave their beer on the yeast for extended periods of time. I am of the opinion that on a homebrewing scale, you can leave your beer ...
ritterasdf's user avatar

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