Beer Forum

I just looked at my 2 year old lambic and in the last month green mold has started to grow. Do you think it is still ok?
Should I transfer it to a new carboy and see if the pellicle comes back?

Does it look like this one?


I let mine go 3 1/2 years. The most sour beer I ever tasted. Great flavor but will curl your toes before you even get it to your mouth. The pellicle was ugly as hell both times it rose.

Wayne

I'll post pics tonight but the 3 year old and 1 year old has none.

Bug, that IS a nasty looking pellicle! so being patient really will give you that ultimate sour, huh?

if you want the ultimate sourness......DON'T use saccharomyces!


think of a berlinerweisse, a real berlinerweisse that is made with only lactobacillus. about 2 years ago I made a flanders red ale where I used Brett Brux. as the primary yeast. I then added the dregs of beatification (batch 2) a couple days after fermentation began. When I transfered it for prolonged bulk ageing, i used 1oz of vinnies dime bag of oak chips and 2 oz of french oak cubes that were soaked in the dreggs of Jolly pumkin's La Roja. -------> SUPER SOUR!

Real berliner weisse definitely have yeast in them.

If a beer is fermented strictly with lactobacillus would that even produce any alcohol? I am not sure, but I don't think lacto can create alcohol on its own.

Some strains of lacto can, but not the commercial strains. They are homofermentive.