Beer Forum

I brewed an Strong Old Ale that finished out higher than expected so I split the batch, dry hopped half, and then pitched some lager yeast to help lower the FG. I then set the carboys in a dark corner of the closet. I was about 10% ABV at this point. It has been hiding a few months and I just checked on it. The dry hopped brew is slowly churning and obviously still fermenting. The other one has developed a white/grey pellicle that has some small filmy bubbles around the edges.

I have never had this happen but I'm inclined to let it ride and see what happens. Any tips or recommendations? Timelines?

I'd forget about it for at least another 6-9 months & give it a little taste then. Good choice on letting it ride, it might turn out fantastic.

If you have an extra carboy I would let it ride but, if it's holding you back from brewing I would dump it.

Cool. It isn't taking up space, but I'm afraid to pull samples for gravity readings. Any way to assess if it is finished? Should I plan on tossing all the soft goods it touches after bottling it? I like sours, but don't want a sour brewery. I think this happened because I used a carboy I was "sure" I had cleaned months earlier and just swirled Star San around before filling. Possibly serendipitous!

you could use a section of tubing to pull a taste and see how it's coming along... if it's sour or just plain dreadful, the tubing is easy and cheap to dispose of.

spiderwrangler wrote:you could use a section of tubing to pull a taste and see how it's coming along... if it's sour or just plain dreadful, the tubing is easy and cheap to dispose of.

But sometimes great sours are plain dreadful if you taste them too early in the game. Good method though, but I'd wait a few months first. A piece of stainless tube or racking cane could also be used & cleaned.

True, but there are some character that isn't likely to turn around iwth more aging... if it tastes like vinegar that will stay there, if it's oxidized, that will stay, etc.

spiderwrangler wrote:True, but there are some character that isn't likely to turn around iwth more aging... if it tastes like vinegar that will stay there, if it's oxidized, that will stay, etc.

Very true, but someone who's never done a sour before isn't necessarily going to be able to identify which compounds fit in which category. The best way to learn.... let her ride & take notes. I've learned boatloads more from bad batches than from good ones.