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- Jun 2, 2008
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Soured blonde coming along nicely.
I'm a bit confused by all of the photos in which the tops of kegs and buckets are opened widely. If I'm not mistaken, opening the containers in such a way can potentially introduce enough oxygen to create significant sour.
I understand that many want to taste that sourness, so some oxygen is good. But are people constantly opening their fermentors? I have 4 sours aging right now, and none have more than a couple spots were I see pellicle. With the extreme pellicle growth in these photos, I'm guessing these beers are going to be quite sour.
Am I missing something? Should I be opening my fermentors occasionally and intentionally introducing oxygen? I am using glass carboys right now, so unless I pop the top, not much oxygen is going to be introduced.
Berliner Weisse that didn't sour to my liking, so I threw in some jolly pumpkin and rare barrel dregs. It's much better now.
And here is what's left after transferring
Berliner Weisse that didn't sour to my liking, so I threw in some jolly pumpkin and rare barrel dregs. It's much better now.
And here is what's left after transferring
That's pretty gnarley.
Have you ever had something like this before? Did you rack with a racking cane, was it scary??
Have you tasted it? Where is your SG? Pellicle or no, if your SG is stable over a 1-2 months, then go ahead and bottle..
I feel bad breaking up such a nice pellicle that just formed.
Why?
View attachment 551420
I went to bottle this small batch to which I added commercial frozen strawberries (thawed and smashed in the bag ) surprise. It smells like strawberry, it doesn't taste nasty or sour, nor does it taste particularly good, just lack luster. I racked from underneath to a secondary, and capped it as it was a stable SG. I'm thinking of adding some medium toast oak soaked in burbon.
Any thoughts, suggestions? This is not what I was going for, and I haven't any experience with this type of "fermentation". (I know, contamination) Next time fruit is getting treated with alcohol, if there is a next time.
thoughts/suggestions:View attachment 551420
I went to bottle this small batch to which I added commercial frozen strawberries (thawed and smashed in the bag ) surprise. It smells like strawberry, it doesn't taste nasty or sour, nor does it taste particularly good, just lack luster. I racked from underneath to a secondary, and capped it as it was a stable SG. I'm thinking of adding some medium toast oak soaked in burbon.
Any thoughts, suggestions? This is not what I was going for, and I haven't any experience with this type of "fermentation". (I know, contamination) Next time fruit is getting treated with alcohol, if there is a next time.
I think to play it safe I will use an airlock. No l didn't save any slurry, I'm not a big fan of sours, though at the moment this isn't sour or tart... Strawberry aroma, but that's about it, aside from a nice color. The thought of using burbon came to mind from an old 70s cocktail which I'm pretty sure was called a strawberry sting, but wine could be good too.
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