OK, it's time to tell my "Pizza Beer" story that BrewPig has been alluding to.
Current batch of Cerveza, which I just kegged today, was sitting on the bench, just after adding water to bring the wort up to 23 Litres, and I noticed that I had some Liquid Malt Extract on the threads of the fermenter, where the cap screws on (still not using Carboys)
I grabbed a sponge and rinsed it out 4-5 times with hot water, then went to clean the sticky substance off the threads, as I knew if I didn't, the lid was NEVER going to come off in a couple of weeks when the fermenting process was finished. As I was wiping the threads, I heard a "Plop". I am thinking to myself, "what the HELL was that?"
I decided to ignore it and finished up cleaning, pitched the yeast, put the lid on and off to the tub of cool water. I left it for about 45 mins, and finally I just couldn't take it anymore... I scrubbed my hands, under my nails, then sanitised my hand and arm and went fishing... I found something on the bottom, and pulled it out.
It was a pencil eraser sized hunk of dried out cheese with tomato paste on it.
Not happy
I screwed the top back on and let it go.
Fermenting finished up 2 days ago and everything seems normal....
How's that for Pizza Beer?
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