i like the dry-hopping idea. should make the beer more interesting, with minimal effort...@sweetcell, thanks the oak idea truly is my clutching at straws to turn this around, I could even Improve it by dry hopping with something tropical perhaps, and skip the wood.
the higher levels of alcohol in mead, and possibly in the stout, might have provided protection against infections. i've never sanitized fruit additions for mead, and i've never had a problem.I've used fruit additions in mead, cider and stout, but luckily haven't run into trouble like this previously. The frozen fruits I've used before I don't recall how I handled sanitizing. Mulberries I had picked for mead I rinsed in campden.
View attachment 556442 Kettle soured Gose
View attachment 556442 Kettle soured Gose
View attachment 557569
2 strains of wild Brettanomyces isolated from an orchard 5 hours after pitching
I placed a couple of small mason jars of 1.035 wort, hopped with some leftover equinox hops to inhibit the lacto, out in an orchard under some peach and apple trees in March of last year. The jars had cheesecloth with a rubber band over them to keep the insects out. Left them out for 48 hours, brought them in and airlocked them. Fermentation was slow and krausen developed after about a week and half. I fed these cultures 4 more times over the next couple months to build up what was there. Then I started plating them out on agar plates and just kept streaking out to narrow down single cultures and then growing those up to see what I had and what was usable.
7 Days with a heating pad and wrapped in blankets. This is the second time brewing it this way, the first didn't get a pellicle like this, but had a good bubble or two.How long did you let it sit? That’s a serious growth for a few days in a kettle.
Made a starter with Swanson Probiotic L. Plantarum probiotics capsules.Soured with what? I've done one with pure L. plantarum and never got even a hint of pellicle.
View attachment 557569
2 strains of wild Brettanomyces isolated from an orchard 5 hours after pitching
nice!I placed a couple of small mason jars of 1.035 wort, hopped with some leftover equinox hops to inhibit the lacto, out in an orchard under some peach and apple trees in March of last year. The jars had cheesecloth with a rubber band over them to keep the insects out. Left them out for 48 hours, brought them in and airlocked them. Fermentation was slow and krausen developed after about a week and half. I fed these cultures 4 more times over the next couple months to build up what was there. Then I started plating them out on agar plates and just kept streaking out to narrow down single cultures and then growing those up to see what I had and what was usable.
I placed a couple of small mason jars of 1.035 wort, hopped with some leftover equinox hops to inhibit the lacto, out in an orchard under some peach and apple trees in March of last year. The jars had cheesecloth with a rubber band over them to keep the insects out. Left them out for 48 hours, brought them in and airlocked them. Fermentation was slow and krausen developed after about a week and half. I fed these cultures 4 more times over the next couple months to build up what was there. Then I started plating them out on agar plates and just kept streaking out to narrow down single cultures and then growing those up to see what I had and what was usable.
Using a microscope, streaking them out then growing them up. It was mostly Brett. Of the two strains I got, one has a strong apple cider thing going on, the other is a very fruity, pineapple-ish aroma and taste with some subtle stone fruit undertones. I did get a very clean sacch strain that does real well at lager temps, and an ale strain that every time I grew up tasted very “Belgiany” but it had a weird burnt plastic thing going on in the nose so I ended up dumping it. I got a culture of lacto from a later attempt in the fall with unhopped wort that I have not had a chance to try out yet. It’s been a long process, but I am really pleased with the results I’ve had. This was one of the stills from the mother cultureView attachment 558224
nice pellicle! i suspect you'll be getting more bubbles in it, with time.
dude. 4 days? that's insane. be careful that culture doesn't ferment the glass jar, and then makes a break for it...View attachment 572484
4-day-old pitch from a mixed fermentation golden sour into sterile wort. This starter is nuts.
dude. 4 days? that's insane. be careful that culture doesn't ferment the glass jar, and then makes a break for it...
I've had strawberries floating in a kettle soured wheat beer for about 2 weeks, and just noticed that some of the strawberries floating on top have this white powdery looking stuff on them. I don't see any fuzz, but I'm guessing it's mold? Does anyone have any other idea what it could be?
Doesn’t look too promising. That’s a long time to steep fruit in a beer, especially floating (exposure to air really increases the tendency to mold). Is there any krausen/yeast rafts on the surface that look like that? Anyway, I would rack and package now, assuming it tastes fine.
the other possibility being that you have mold on your FlandersThat doesn't look like mold to me. Rather it looks strikingly similar to the pellicle forming on my Flanders.
Nope, not fuzzy.the other possibility being that you have mold on your Flanders
Yeah, I should punched it down or swirled it to keep the fruit wet and off the surface. Lesson learned. I did taste it a little, and it tasted great. But I've read on a few posts and the MTF wiki that tasting isn't necessarily a fool-proof way to ensure nothing nasty or dangerous has gotten into the beer. I'll be safe and dump it, and go at it again. Thanks!
Enter your email address to join: