HerbieHowells
Well-Known Member
A little over a week ago, I bought a bottle of Fullers 1845, mostly to play around with harvesting yeast. I decanted all but a little bit of the beer, made up about 8 ounces of wort, cooled the wort, and pitched into the bottle using a sanitized funnel. I then placed a piece of sanitized foil over the top of the bottle and let it go. I got a nice yeast deposit at the bottom after about 36 hours. I (perhaps foolishly) let it sit for a week at 68 degrees, still covered with the foil.
This weekend, I had some time to burn, so I decided to brew a half gallon of bitter to pitch that yeast into, hoping to end up with a few beers and enough yeast to wash and save for a future starter. When I lifted the foil off of the bottle, I noticed that it had a strong sour odor, somewhat reminiscent of a Belgian beer. It was strong enough that I decided it was not worth continuing the experiment. (I happened to be bottling, so I ended up pitching some yeast from the mild cake I had on hand, so at least I will still get a few bottles of bitter).
Does that sound like wild yeast took over my bottle, or did I overreact?
This weekend, I had some time to burn, so I decided to brew a half gallon of bitter to pitch that yeast into, hoping to end up with a few beers and enough yeast to wash and save for a future starter. When I lifted the foil off of the bottle, I noticed that it had a strong sour odor, somewhat reminiscent of a Belgian beer. It was strong enough that I decided it was not worth continuing the experiment. (I happened to be bottling, so I ended up pitching some yeast from the mild cake I had on hand, so at least I will still get a few bottles of bitter).
Does that sound like wild yeast took over my bottle, or did I overreact?