Hey guys...I have a berliner that I sour mashed, collected and boiled, and threw in a carboy on a fresh yeast cake from my previous berliner. I always boil so their should have only been sacc, but obviously something else got in it. It's probably because I lost my second airlock and just used sanitized foil in it's place. The sour mash tasted so weird I didn't really worry about it. I figured what the hell and pitched it onto the cake to see what happens.
After 7 days I have this:
I only make berliners so it might turn out to add some great funk. The problem is what if this isn't brett and it's something else that will turn my beer nasty? Who knows... I have another fresh batch souring right now that needs to go into a primary this weekend.
Anyway, I'm weighing 3 options at this point:
1. Racking it to secondary, then racking the sour mash I have going now right onto the pellice and cake.
2. Racking it to secondary, PBW and Starsan carboy, then finishing sour mash I have going now in a hopefully clean carboy with a fresh pitch of sacc, but not worrying too much about possibility of some leftover bugs.
3. Putting it in the corner, tasting it periodically, buying another carboy for my sour mash that will be done this weekend.
If I decide to let it sit in the corner I should get an airlock for it instead of just foil. Hell the foil could be the reason bugs got in post boil.
I'm going to taste it but I'm fairly certain it won't tell me much at this point. Option two would be the cheapest, option 3 would pay off long term cuz I could use another carboy, option one sounds really fun for some reason haha.
Any suggestions or feedback or scolding for poor sanitation is welcome.
After 7 days I have this:
I only make berliners so it might turn out to add some great funk. The problem is what if this isn't brett and it's something else that will turn my beer nasty? Who knows... I have another fresh batch souring right now that needs to go into a primary this weekend.
Anyway, I'm weighing 3 options at this point:
1. Racking it to secondary, then racking the sour mash I have going now right onto the pellice and cake.
2. Racking it to secondary, PBW and Starsan carboy, then finishing sour mash I have going now in a hopefully clean carboy with a fresh pitch of sacc, but not worrying too much about possibility of some leftover bugs.
3. Putting it in the corner, tasting it periodically, buying another carboy for my sour mash that will be done this weekend.
If I decide to let it sit in the corner I should get an airlock for it instead of just foil. Hell the foil could be the reason bugs got in post boil.
I'm going to taste it but I'm fairly certain it won't tell me much at this point. Option two would be the cheapest, option 3 would pay off long term cuz I could use another carboy, option one sounds really fun for some reason haha.
Any suggestions or feedback or scolding for poor sanitation is welcome.