Gravity Sample Fermenting?
#1
Posted 13 April 2010 - 04:42 PM
#2
Posted 13 April 2010 - 04:46 PM
#3
Posted 13 April 2010 - 04:47 PM
#4
Posted 13 April 2010 - 04:50 PM
You are right I did think it could be a wild yeast as well. The windows are open now that the temps are nice as well so that could make it more possible too. Its hard to describe the smell but it honestly smells like a familiar fermenting beer smell not repulsive or nasty as it can get too. I am going to let it go and see what happens, probable will taste it once it gets done too. As I type this too a wild yeast would make sense since I find it pretty hard for any decent amount of yeast to take this long to ferment a sample that small too so a wild yeast trying to build up. Hmm I might need to try a wild ferment as you suggest or the next beer I brew I might let it sit as well a few days too. Crazy I am not in Belgium I knowLooks like fermentation to me! You probably have some kind of wild yeast there or something. Kind of cool. If that happened to me, I'd be curious enough to try a wild ferment on it to see what happened. Maybe make like 2 or 3 gallons or something.What does it smell like?
#5
Posted 13 April 2010 - 04:50 PM
When I was a kid I would leave a glass of grape juice out for a few weeks juice to let it ferment. My folks knew what I was doing and didn't really discourage it. I think they knew it wouldn't be "quality", but that it was more like a science experiment. Funny... I haven't really thought about that until just now.Looks like fermentation to me! You probably have some kind of wild yeast there or something. Kind of cool. If that happened to me, I'd be curious enough to try a wild ferment on it to see what happened. Maybe make like 2 or 3 gallons or something.What does it smell like?
#6
Posted 13 April 2010 - 04:53 PM
Well I know I won't consider this to be quality ferment but at least dumping this portion of beer won't make me feel bad as if it was a full 5 gallon batch. I have to agree it surprised me when I saw it since I had really just never thought about it in that way too.I had this happen too! I inadvertently left the hydro in the sample and forgot about it. A few days later I discovered it was naturally fermenting and the hydrometer was floating much higher. I didn't taste the sample, although it might have been an interesting experiment.
#7
Posted 13 April 2010 - 04:53 PM
We should come up with a "Wild Yeast Beer" recipe... all brew to the same specs and then each set aside a gallon to ferment naturally and then compare notes to see how our beers perform and taste. Of course, I would do this fermentation nowhere near my regular brewery and not use my regular equipment.You are right I did think it could be a wild yeast as well. The windows are open now that the temps are nice as well so that could make it more possible too. Its hard to describe the smell but it honestly smells like a familiar fermenting beer smell not repulsive or nasty as it can get too. I am going to let it go and see what happens, probable will taste it once it gets done too. As I type this too a wild yeast would make sense since I find it pretty hard for any decent amount of yeast to take this long to ferment a sample that small too so a wild yeast trying to build up. Hmm I might need to try a wild ferment as you suggest or the next beer I brew I might let it sit as well a few days too. Crazy I am not in Belgium I know
#8
Posted 13 April 2010 - 04:55 PM
#9
Posted 13 April 2010 - 04:56 PM
#10
Posted 13 April 2010 - 04:58 PM
I completely understand the sanitation. I keep my brew pot covered when its chilling until its transferred into the fermenter. I am sure this beer is going to be good, the real pitched yeast 1335 is chomping away nicely. I doubt this one will taste good though I will probably taste a sip just from curiosity.It's usually ambient airborne bugs. I've tasted a couple - not good. It's evidence that you need to be good about sanitiation so your favorite yeasties take over after you pitch. Few of us are blessed with the nice ambient Belgian strains.
#11
Posted 13 April 2010 - 06:23 PM
This is what i suspected , thanks for the confirm.I have had several people ask me if i have ever made a wort,chilled it and let it ferment in the air like it used to .I always tell them i don't want to take a chance on a $25-$40 investment.And besides im more into drinking beer,than experimentation.Though i would probably taste NCBrewers sample also.It's usually ambient airborne bugs. I've tasted a couple - not good. It's evidence that you need to be good about sanitiation so your favorite yeasties take over after you pitch. Few of us are blessed with the nice ambient Belgian strains.
#12
Posted 13 April 2010 - 07:07 PM
Edited by MolBasser, 13 April 2010 - 07:07 PM.
#13
Posted 13 April 2010 - 07:28 PM
#14
Posted 13 April 2010 - 07:44 PM
#15
Posted 13 April 2010 - 07:52 PM
My guess would be lacto and whatever else is around. That's assuming you went AG and grain was handled around the brewing area. Don't let me stop anyone from tasting or fermenting with it. Every brewery is different, including our little setups, and what you get may or may not be special.When I have tasted gravity samples that spontanteously fermented, they tasted sour, like a Flanders Red. I guess that means it's bacterial?
#16
Posted 15 April 2010 - 07:28 AM
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