Hi there,
How long does Butyric acid usually take to get to the threshold for most people to be able to smell and taste it?
I have a Solera barrel going of sour beer in a 60g oak barrel. I brewed some beer and used us.05 to ferment it and then was going to transfer into the barrel after fermentation was complete.
When cleaning up after brew day, I noticed that there was a bunch of crap left in the counter flow chiller that somehow I had missed when cleaning it last time. I did run boiling wort through the chiller for 10-15 minutes before transferring and even oxyclean and 160F water for 20ish minutes before I started brewing that day.
Anyways, I want to make sure that I don't transfer something that might start showing butyric acid in it at some point, so wondering when I might want to wait until to see if the beer is showing signs of it or not before transferring it.
Thanks in advance for any insight and assistance in this!
Matt
How long does Butyric acid usually take to get to the threshold for most people to be able to smell and taste it?
I have a Solera barrel going of sour beer in a 60g oak barrel. I brewed some beer and used us.05 to ferment it and then was going to transfer into the barrel after fermentation was complete.
When cleaning up after brew day, I noticed that there was a bunch of crap left in the counter flow chiller that somehow I had missed when cleaning it last time. I did run boiling wort through the chiller for 10-15 minutes before transferring and even oxyclean and 160F water for 20ish minutes before I started brewing that day.
Anyways, I want to make sure that I don't transfer something that might start showing butyric acid in it at some point, so wondering when I might want to wait until to see if the beer is showing signs of it or not before transferring it.
Thanks in advance for any insight and assistance in this!
Matt