Intentional Beer Infections

Discussion in 'Homebrewing' started by 120minuteman, Oct 12, 2012.

Thread Status:
Not open for further replies.
  1. 120minuteman

    120minuteman Initiate (0) Jul 3, 2012 New York

    Has anyone been experimenting with intentionally infecting their batches, as a means of producing unique tastes or desirable flavors, or know any information about such practices?
     
    #1 120minuteman, Oct 12, 2012
  2. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    You probably wouldn't call that an infection. Yes, it's done all the time. There are brewers that use spontaneous fermentation and/or inoculation to produce a variety of styles.
     
    #2 WickedSluggy, Oct 13, 2012
    Living816 likes this.
  3. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    If you do it intentionally its inoculating not infecting. And yes, sour beers are very popular now so there are plenty of homebrewers adding various "wild" type yeast and bacteria to their beer. I myself have experimented with brettanomyces and various sour bug mixes a few times with good results.
     
    #3 Homebrew42, Oct 13, 2012
    Living816 likes this.
  4. kaips1

    kaips1 Initiate (0) Feb 20, 2011 Kentucky

    infection? what is that? sour beer now thats mighty tasty
     
    #4 kaips1, Oct 13, 2012
  5. Ruslanchik

    Ruslanchik Initiate (0) Feb 12, 2008 Texas

    I did a sour mash for a Kentucky common awhile back. It was super easy and gave an intense sour flavor. Obviously, though, it is very important to control which non-yeast bacteria get into your beer. Some will make it delicious, some will make it putrid.
     
    #5 Ruslanchik, Oct 13, 2012
Thread Status:
Not open for further replies.