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thinking about trying an open fermentation
So I tried a dopplebock that was brewed last december (09), and fermented in my basement for about 6 weeks, then lagered in my garage for another month after that. I put it into the NHC last year somewhat green, although it scored very well, did not make it to round 2.
So I pretty much forgot about it, and just tried one the other day thinking maybe I will enter it this year. The beer had a very subtle, but definitely present brett nose and flavor. its in there.
So its only exposure was in my basement, and my lambic fermenter is upstairs in my office under the desk wrapped in towels. It has been there for now over 2 years. So is it possible that my house now has a wild strain living in it from this 2 year ferment?
Did I invent a new style? A funky dopplebock? It really is good too. This was on the lighter end of the profile, and had just a 1.070 OG, I wanted a real delicate dopple, it is now dry smooth, no residual sweetness, slightly under malty for style, and this delicious brett aftertaste. I wonder if this is marketable?
Now I am thinking of doing a quick small scale extract batch, letting it ferment out for a few days, then popping the lid and letting it get exposed for a bit, and see what happens.
hey, wouldn't hurt to try. might end up with something good.
Hey Thirsty, try these guys for reference. When it involves infecting your beer on purpose these guys have done it all.
http://www.babblebelt.com/newboard/foru … 0&pg=1
I have no doubt that everyones house or cellar has some wild yeast/funkiness in it. Like you said, let the alcohol content get up there for a few days, then pop the top, and see what happens. Some of the beers that I made and forgot about in my early brewing developed an almost wit taste, and fermented down to nothing. produced alot of carbonation, and I attributed this to house funkiness.
Just spit in it! 
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