Dove
Member
- Joined
- 24/7/14
- Messages
- 5
- Reaction score
- 4
Hey AHB,
I have a brew that has been in the fermenter for about six weeks now. The Wyeast Brett L. seems to be forming a pellicle but has a strong aroma of isoamyl acetate. Still tastes like a sour ale though. Other bugs in this beer include: Wyeast lactobacillus brevis, dregs from Oude Beersel Geuze and dregs from Boatrocker Mitte Berliner Weisse.
I kept the beer at 24 degrees for about 4 weeks and now it is sitting at ambient temperature in a closet. The isoamyl acetate aroma is a recent thing as well as the pellicle.
Is it possible that the saccharomyces present in the dregs of the other beers is producing these esthers as a result of the warm fermentation?
OR
Do brett l. pellicles just smell like that sometimes???
Any info would be great, I'm thinking if this aroma is going to worsen and effect the flavour of the beer then I will drink it soon but if it's part of the pellicle being formed then it would be cool to leave it for a while longer and let the brett do it's work.
Also the gravity doesn't seem to be moving from around 1.009 but I realise brett is a super slow worker.
I'm a total noob to sour brewing and wasn't intending to brew a proper flanders-ish sour beer but sort of fell in to it.
Thanks!
I have a brew that has been in the fermenter for about six weeks now. The Wyeast Brett L. seems to be forming a pellicle but has a strong aroma of isoamyl acetate. Still tastes like a sour ale though. Other bugs in this beer include: Wyeast lactobacillus brevis, dregs from Oude Beersel Geuze and dregs from Boatrocker Mitte Berliner Weisse.
I kept the beer at 24 degrees for about 4 weeks and now it is sitting at ambient temperature in a closet. The isoamyl acetate aroma is a recent thing as well as the pellicle.
Is it possible that the saccharomyces present in the dregs of the other beers is producing these esthers as a result of the warm fermentation?
OR
Do brett l. pellicles just smell like that sometimes???
Any info would be great, I'm thinking if this aroma is going to worsen and effect the flavour of the beer then I will drink it soon but if it's part of the pellicle being formed then it would be cool to leave it for a while longer and let the brett do it's work.
Also the gravity doesn't seem to be moving from around 1.009 but I realise brett is a super slow worker.
I'm a total noob to sour brewing and wasn't intending to brew a proper flanders-ish sour beer but sort of fell in to it.
Thanks!