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 ...
- 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 ...
- 2,480
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 ...
- 2,178
5
votes
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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 ...
- 18.5k
5
votes
Sour Ale With Pedio but Without Brett
You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time ...
- 10.1k
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 ...
- 3,417
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 ...
- 394
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 ...
- 7,018
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 ...
- 3,417
3
votes
Accepted
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/#!...
- 18.5k
3
votes
Pediococcus contamination--Will brett get rid of the ropiness?
An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed.
When beer turns ropy without being sour, it is
easily restored by mixing in the ...
- 608
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 ...
- 3,718
3
votes
Accepted
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 ...
- 36.2k
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 ...
- 998
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. ...
- 3,417
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 ...
- 3,417
3
votes
Accepted
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". ...
- 36.2k
2
votes
Pomagranate mead sour
I can think of two reasons why your mead is sour:
Pomegranate juice is sour, with a pH of around 3.0. Assuming you've made 1 gallon batch, 16oz of pomegranate juice is enough to be noticeably tart. ...
- 9,028
2
votes
Accepted
Sour Ale With Pedio but Without Brett
You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that ...
- 36.2k
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. ...
- 36.2k
2
votes
Accepted
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 ...
- 5,631
2
votes
Accepted
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.
- 36
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 ...
- 18.5k
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 ...
- 7,018
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 ...
- 328
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 ...
- 18.5k
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(
...
- 5,631
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.
- 5,631
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 ...
- 3,655
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.
- 18.5k
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