WoodlandBrew

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I haven't had to save a batch like this, but if it were me, I would figure that there is still a fair amount of maltose because that is hard enough to ferment. Also I would boil for just a few minutes. At 160 most bacteria will be dead, (see "flash pasteurizing") 212 is just in case there are some real nasties in there.

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Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale

kblankenship11

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I think that's pretty cool. If it was me, as long as the gravity is dropping, I would leave it. Might end up with some usable wild yeast but from what I've read the odds are pretty low for anything that actually tastes good. Too bad it was MO, that's an expensive experiment... I would give it time before doing anything drastic.

Chris7687

Recipes 

Was thinking of just throwing a make shift air lock on a gallon growler and letting it run it's course and boil up the other 4 gallons. Last time I wait 2-3 days to pitch yeast, just didnt want to disturb it while driving across the state. I think some wind blew through the air lock while in the bed of the truck.

Chris7687

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Update on how the beer. Smells almost like the smell of a paint shop or fiberglass shop, it's a hard word to describe, but it still taste like a maltier ESB. The OG was 1.056 and the gravity just now was 1.046, there is definitely yeast activity. I think I might just let the whole thing take its course. should I ferment this away from my other carboys?

kanzimonson

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I wouldn't get too excited about it picking up "cross state" wild yeast. Whatever's fermenting that batch was in there when you put the carboy cover on. Contamination during the chilling process, racking to carboy, carboy contamination or whatever - you're probably going to be dealing with something crazy.

Chris7687

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Could I double pitch and hope my yeast kills it off?

kanzimonson

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Brewing yeast doesn't have a kill factor (it doesn't kill other organisms). Whatever is currently fermenting the batch apparently already has a nice population going - I doubt anything you pitch could outperform it.

Chris7687

Recipes 

Boiled 4 gallons and kept a gallon growler of the infected hooch, sitting in a separate closet. The OG was 1.054 and ended up with about 3 gallons. Pitched British ale dry US-04. I'll let you all know how both turn out in a few weeks.

mash_trub_hater

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WoodlandBrew

Recipes 

Thanks! I'm very interested in hearing how this goes! Best of luck.

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Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale