7 lbs Munich
1 lbs Dark Munic
1 oz Cascade @ 50 min
5.75 Gallon batch
WLP380 Hefe IV Yeast 500 ML starter
Pitched @ 90*
, Fermented @ 70*
Ok so this intentional abomination totally fermented out in 30 hours from 1.040 to 1.005 and stayed there for a week. I cold crashed it and it sat in the fridge until I could get my C02 refilled.
I went to rack it to the keg last night and when I opened the fermenter I had what looked like Lacto bubbles floating in the hop oil slick. The largest bubble wasn't even dime sized and it was only present in the hop oil. I tried my best not to get any of the Lactobacillus transfered into the keg.
As of right now the beer is carbing and tastes delicious. Malty round flavor with a banana nose and finish. Will the lacto continue to breed in the fridge? Or did I "save" the beer by getting it cold before it could take off?