Burton continuing to go bad.

Discussion in 'Homebrewing' started by GormBrewhouse, Oct 9, 2017.

Thread Status:
Not open for further replies.
Page 3 of 3
  1. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Indeed.

    There will always be ingress because no vessel is impermeable, but leaving a vessel open to the ambient will just allow the CO2 that is created to freely dissipate.

    I definitely should have been more clear about that in the post in question. Apologies.
     
    #41 EvenMoreJesus, Oct 12, 2017
  2. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Bottled it last night and had a short glass. I figure it will be a brew that gets consumed quickly. Still tastes super with the fuggle and goldings hops very present.

    Thanks again to all.
     
    #42 GormBrewhouse, Oct 13, 2017
    zid and Eggman20 like this.
  3. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    and another bottle last night. Tastes super, not overly carbonated, no funk or sour taste.

    either i am lucky or on to somethin, but what it is i do not know.
     
    #43 GormBrewhouse, Oct 19, 2017
    GreenKrusty101 likes this.
  4. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Drink it fast.
     
    #44 EvenMoreJesus, Oct 19, 2017
    GormBrewhouse and GreenKrusty101 like this.
  5. frozyn

    frozyn Maven (1,435) May 16, 2015 New York
    Trader

    But save one to see what happens over the next year!
     
    #45 frozyn, Oct 19, 2017
    GormBrewhouse and GreenKrusty101 like this.
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, and @ 3,6,9 months and 2 years...that's if you can wait that long after it starts to go funkified :wink:
     
    #46 GreenKrusty101, Oct 19, 2017
    GormBrewhouse likes this.
  7. dantheman13

    dantheman13 Aspirant (275) Apr 6, 2010 Nevada

    I agree with everything here, however, I don't think that Brettanomyces is actually classified as an "oxidative yeast". Brettanomyces is Crabtree positive, just like Sacch, which means they both produce alcohol in the presence of oxygen and high glucose concentrations. Oxygen has an inhibiting effect on this in Sacch, but a stimulatory effect on Brett (Custers effect vs Pasteur effect).

    http://www.milkthefunk.com/wiki/Brettanomyces#Brettanomyces_Metabolism

    Oxidative yeast, as far as I know, grow only as scum on the surface of liquid (fermentative yeast grow within the liquid, which is the case for Brett despite the formation of a pellicle), and oxidative yeasts produce little to no ethanol in the presence of glucose.

    https://books.google.com/books?id=X...DoAQgnMAA#v=onepage&q=oxidative yeast&f=false
    http://www.wyeastlab.com/wild-beer-brewing
    http://laboratoryresearch.blogspot.com/2008/07/yeasts-and-yeastlike-fungi.html?m=1
     
    #47 dantheman13, Nov 22, 2017
    GreenKrusty101 likes this.
  8. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I had another last night. Still tastes great, not overly carbed, no funk or sour taste.dont know what the white stuff was on top of the secondary, but the beer is still great.

    I made another identical bath have which is still in secondary , this time very
    Time very little head space and no white deposites on top.
     
    #48 GormBrewhouse, Nov 23, 2017
  9. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I'd seen it referred to as "oxidative" in more than one place, but those citations (The Brettanomyces Project?) lacked explanations as to why it was. Thanks for the clarification, Dan!
     
    #49 EvenMoreJesus, Nov 27, 2017
    dantheman13 likes this.
Page 3 of 3
Thread Status:
Not open for further replies.