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"Spontaneous" fermentation using wood


read 985 times • 14 replies • posted 8/31/2012 11:47:27 AM

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HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that itíd be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so Iím hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?
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CLevar 376:10
Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that itíd be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so Iím hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?



Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom
8/31/2012 12:01:34 PM

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HornyDevil
Originally posted by CLevar
Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom


Thatís pretty cool.

And gross.

But mostly cool.
8/31/2012 12:08:08 PM

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NobleSquirrel 3437:209
Originally posted by CLevar
Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that itíd be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so Iím hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?



Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom


It says on the site that they "will use it one day." Are you sure they actually have used it?
8/31/2012 12:36:51 PM

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Cletus 6354:233
Do you like the house character of the beer you have already used the stick in? I would think things like acetobacter could easily get into your beer using this method.
8/31/2012 12:40:05 PM

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krumb
Iíve got an inoculated spiral that I use when souring a beer. I keep it in a ziplock in the fridge when not being used. Been through 3 fermentations with it. And itís a funky little bugger.
8/31/2012 12:40:20 PM

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CLevar 376:10
Originally posted by NobleSquirrel
Originally posted by CLevar
Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that itíd be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so Iím hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?



Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom


It says on the site that they "will use it one day." Are you sure they actually have used it?


No idea.
8/31/2012 12:41:35 PM

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HornyDevil
Originally posted by krumb
Iíve got an inoculated spiral that I use when souring a beer. I keep it in a ziplock in the fridge when not being used. Been through 3 fermentations with it. And itís a funky little bugger.


How sour does the final beer turn out?
8/31/2012 1:57:20 PM

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HornyDevil
Originally posted by Cletus
Do you like the house character of the beer you have already used the stick in?


Yeah, I like the character. It could be more lacticly sour, but otherwise itís pretty damn solid.

Originally posted by Cletus
I would think things like acetobacter could easily get into your beer using this method.


How so?
8/31/2012 2:09:24 PM

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CLevar 376:10
Originally posted by HornyDevil
Originally posted by Cletus
Do you like the house character of the beer you have already used the stick in?


Yeah, I like the character. It could be more lacticly sour, but otherwise itís pretty damn solid.

Originally posted by Cletus
I would think things like acetobacter could easily get into your beer using this method.


How so?


I would guess the aceto claim has to do with the fact that you are removing it from what should be anaerobic beer, introducing oxygen to an environment (ie, food) in which aceto likes to live.

However, this makes the assumption that aceto is present in that spiral/wood. If it is not, and you are careful about things, I donít see why it would be an issue
8/31/2012 3:09:25 PM

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HornyDevil
Originally posted by CLevar
However, this makes the assumption that aceto is present in that spiral/wood. If it is not, and you are careful about things, I donít see why it would be an issue


Iíll most probably make a starter with the spiral just to make sure I donít ruin 5 gallons of wort.
8/31/2012 3:19:54 PM

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