Pasteurized lambic beer has continued fermenting

Discussion in 'Homebrewing' started by Tebuken, Nov 7, 2015.

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  1. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    Hi all,

    Well it is hard to me to understand what´s happened with my first pasteurized bottled lambic beer.
    I have several bottles of lambic beer that I have brewed using my captured yeast(I have posted many posts a while back), I let them sit at room temp for weeks because they are pasteurized and I have not much available room in the fridges. This beer was clear ,tasted a bit malty sweet because I let it ferment only 90 days and it has a very low bitterness addition with a very subtle sourness almost unnoticeable, so it is clear that I bottled it too soon.
    The point is : last night I opened a bottle and poured a very hazy fizzy beer that smelled very good but tasted so much more sour than it tasted at bottling time and has much more carbonation(it was force-carbonated in the keg to 1.8 vol before bottling ).
    I haven´t got too much experience in regards sour beer taste, it tastes very sour(not undrinkable) and its Ph is 3.4. Maybe I´ve made a mistake at the moment I took FG before bottling because it was 1005 and now it is 1005 as well , but it is undoubtable that fermentation has continued inside the bottles, but how can this be possible?. I personally have pasteurized this beer before bottling , I have warmed it up to 186 F during several minutes, it took at least 15 mins to cool this beer down before transferring it to a keg, there should be no microbe alive after this procedure.Keg and lines were sanitized as usually, I have never had issues at this stage.
    Pedio doesn´t produce Co2 while fermenting, so I wouldn´t think this microbe is the culprit.Could lactobacillus have survived pasteurization?
    I am disorientated.
     
  2. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I think the process failed because I couldn´t cool beer immediatly , it took me sometime ,so the pasteurization hot-sudden cold process didn´t take place properly.
     
  3. RogelioRodriguez

    RogelioRodriguez Initiate (0) Nov 7, 2015 California

    The million dollar question has to be...why are you attempting to pasteurize a wild ale? Yikes.
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Presumably so he can bottle without worrying about further fermentation.
     
  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    How many bottles have you opened? Have they all been the same?

    Most bugs and yeast die at 150F. 186F should have killed them. You might have contaminated the beer after pasteurization.
     
  6. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I opened 2 bottles, the same result. The only way I think it could have been a chance of contamination is when i left the hot pot without the lid during 15-20 min to let it cool. It was in my backyard, but that was beer instead wort, there was alcohol , I doubt it though.
     
  7. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Also this.
     
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