RonPopeil
Well-Known Member
I did this batch back in March. Work got busy and I sort of forgot about this one. Realized in June what I had done and figured I was bound to be infected. Decided to just keep letting it ride at that point.
I don't have a ferm chamber. This bucket sat in my brew room at lager temperatures and slowly rose up to 70F where we keep the thermostat where it stayed for months. It spent a month at proper lager temps and warmed up from there so the actual ferm is decent and d-rest should be satisfied since it sat warm as well.
Fast forward to last week, I did another batch and decided to keg the funky cold medopple at the same time as the other. When I cracked the lid I didn't have any sort of pellicle or visible infection. Smelled very sweet. "Did this stuff actually survive?"
Tasted a sample once it went to keg and noticed a very slight souring. Have it carbing now and drew another sample to check it. The sourness is a bit more intense now that it's cold and slightly carbonated. It tastes like a basic sour beer. Could use some black berry or currant or something. More acid or tartness.
SO, what do I do? Hurry up and drink it? At nearly 9% that's going to be an interesting time. Sit on it and see how it sours? Will it continue to sour while cold? Can I use a campden tab on it? Would that stop the maturation process?
I don't have a ferm chamber. This bucket sat in my brew room at lager temperatures and slowly rose up to 70F where we keep the thermostat where it stayed for months. It spent a month at proper lager temps and warmed up from there so the actual ferm is decent and d-rest should be satisfied since it sat warm as well.
Fast forward to last week, I did another batch and decided to keg the funky cold medopple at the same time as the other. When I cracked the lid I didn't have any sort of pellicle or visible infection. Smelled very sweet. "Did this stuff actually survive?"
Tasted a sample once it went to keg and noticed a very slight souring. Have it carbing now and drew another sample to check it. The sourness is a bit more intense now that it's cold and slightly carbonated. It tastes like a basic sour beer. Could use some black berry or currant or something. More acid or tartness.
SO, what do I do? Hurry up and drink it? At nearly 9% that's going to be an interesting time. Sit on it and see how it sours? Will it continue to sour while cold? Can I use a campden tab on it? Would that stop the maturation process?