Infection and Campden tablets?
I seem to have this same infection once every year... Pretty darn sure that this isn't co2 or yeast. Tends to make the beer very sour. As of now, the flavor isn't bad, just a hint of sourness. If I can pull from the center and leave the s#!t on top in the bucket, I could force carb quickly and maybe drink the majority of it quick.
Stained off all of the floating infection and tasted it, and was about to toss the batch, but couldn't let myself do it. I decided to try to pasteurize it, but upon further reading, I read that campden tablets sterilize wild yeast infections. Since fermentation is finished, i tossed 5 tabs into the five gallon batch, and am curious to see what happens.
The flavor isn't bad now, and if the infection dissapears, won't the flavor stay the same, and beer become okay?
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