Spontaneous Fermentation

Originally posted by errantnight

Originally posted by ekstedt
My project wich I wrote about in the previous thread ended up with a strange result.

It started fermenting nicely, but when I did a tasting after 4 months, there was no acidity, and no funk neither. Just a pretty clean-tasting beer. Appearantly I have been cultivating my local Saccaromyces strain(s).

I’m not sure what a single tasting at 4 months would tell you about the long term prospects for funk (brettanomyces is the very last actor on a spontaneously fermented beer, as I understand it) or acidity (lacto/pedio aren’t exactly early to the party, either).

Originally posted by errantnight
I’m not sure what a single tasting at 4 months would tell you about the long term prospects for funk (brettanomyces is the very last actor on a spontaneously fermented beer, as I understand it)

Originally posted by errantnightor acidity (lacto/pedio aren’t exactly early to the party, either).

Originally posted by HornyDevil

Originally posted by errantnight
I’m not sure what a single tasting at 4 months would tell you about the long term prospects for funk (brettanomyces is the very last actor on a spontaneously fermented beer, as I understand it)

Pitched at the same time or in the absence of Saccharomyces, Brett will certainly be active in a short period of time. When you pitch it after all the simple sugars are gone, that’s another story.

Originally posted by errantnightor acidity (lacto/pedio aren’t exactly early to the party, either).

If all microbes are pitched at the same time, lacto will certainly sour the beer first. Within a couple days, actually.

Spontaneous Fermentation by HornyDevil. I want to taste this.

Originally posted by cheap
Spontaneous Fermentation by HornyDevil. I want to taste this.

Originally posted by errantnight

Originally posted by HornyDevil

Originally posted by errantnight
I’m not sure what a single tasting at 4 months would tell you about the long term prospects for funk (brettanomyces is the very last actor on a spontaneously fermented beer, as I understand it)

Pitched at the same time or in the absence of Saccharomyces, Brett will certainly be active in a short period of time. When you pitch it after all the simple sugars are gone, that’s another story.

Originally posted by errantnightor acidity (lacto/pedio aren’t exactly early to the party, either).

If all microbes are pitched at the same time, lacto will certainly sour the beer first. Within a couple days, actually.

Thanks for the corrections.