Two weeks ago I talked about culturing up some souring microbes from a bottle of Petrus’ Oud Bruin. In that post I added a little bit of starter wort to the bottle sediment to see if I could get a culture going. The plan was to give it 4-5 warm days in the bottle then step up to a 500mL culture in a larger flask.
Well…. I didn’t quite get around to it as soon as I should have and it seems to have failed.
I looked at it around day 5 and saw a distinct increase in the volume of the sediment in the base of the bottle. Something had indeed begun to grow. The wort also seemed to be a little ‘ropey’ suggesting an even more dynamic culture that I would have thought so soon. I didn’t really get back to the culture until a full two weeks after “pitching”.
Now as you can see in the video, there is a good head of mold on the top of it and that ropiness is connected to it. I suspect maybe even at day 5 those ropes were the start of mold.
Now I am left to wonder:
- Did the culture not take off at all. Was the sediment just not viable?
- Did my starter wort (1.030 OG) not provide enough nutrients to get the microbes off the ground fast enough? Hopefully a good culture would have lowered the pH to the point where the mold wasn’t going to grow.
- Did I contaminate the wort myself at the outset and the project failed because of that?
- What to do differently next time with a different sour cultured beer?
I am still thinking it over, and I won’t be deterred.
Do you have any advice for me on this one?
Leave us a comment and tell me what I did wrong!