So I forgot a fermenting beer in the basement

Discussion in 'Homebrewing' started by CavePainter, Jun 30, 2012.

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  1. CavePainter

    CavePainter Initiate (0) Apr 29, 2009 Massachusetts

    I tend to have several beers fermenting at once, so I make up a handy calendar to help me keep track of what needs reracking when.

    I was making a sour beer that I was intending to store for a long while, intending this to be a starter batch that I would use to blend with all my future sour beers. I somehow marked down that I'd reracked it to a secondary when I hadn't. TWO YEARS AGO. It's been tucked away in a corner the whole time.

    I just cracked the lid on this sucker, and the lactic bacteria culture is still clearly visible. The entire top has that characteristic fuzzy, white paddy - just chillin'.

    How screwed am I? Can I rerack this sucker after this long and still salvage the beer?


    Side bar - having just started kegging; Is it possible to keg a sour beer and ever hope to rid the keg of the bacterial strain thoroughly?
     
    #1 CavePainter, Jun 30, 2012
  2. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Taste it and see what you've got.
     
    #2 Homebrew42, Jun 30, 2012
  3. Patrick

    Patrick Initiate (0) Aug 13, 2007 Massachusetts

    Exactly, it sounds like you've stored it in a bucket, so at worst you've made vinegar due to all the O2 in there. Taste it and report back.
     
    #3 Patrick, Jun 30, 2012
  4. CavePainter

    CavePainter Initiate (0) Apr 29, 2009 Massachusetts

    Annnnnd vinegar. :/ You live and you learn.

    Anyone every made beer pickles?
     
    #4 CavePainter, Jun 30, 2012
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  5. standardcherry

    standardcherry Initiate (0) Jan 17, 2011 Massachusetts

    #5 standardcherry, Jun 30, 2012
    GoldenChild likes this.
  6. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

    Success!!!!
     
    #6 sergeantstogie, Jun 30, 2012
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  7. MaineMike

    MaineMike Initiate (0) Jan 22, 2011 Maine

    Is it good vinegar? You can feed it small amounts of wort whenever you brew and have your own house malt vinegar.
     
    #7 MaineMike, Jul 1, 2012
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  8. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Are you sure it is vinegar and not just really sour? I tasted one of mine and thought, "Oh No! Vinegar!", then I put some Balsamic in the glass and tasted again. Not vinegar. Take some vinegar and dose a blonde ale w/ it and taste them side by side. BTW, the powdery white pad on top is a Brett pellicle. What color is the beer? If it is vinegary, how bad? Some acetic acid is good, too much and not so much. A darker beer might be Flanders Red like w/ a little acedic.
     
    #8 jbakajust1, Jul 2, 2012
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