Got myself all worked up into a tizzy
2 batches ago I made a Belgian Pale ale that blew off its airlock and was exposed to the elements for about 8 hours. The beer refuses clear and has a nice layer of white crap on top of the beer. I took a sample and it tastes pretty terrible. I am gonna let it ride for a few more weeks and see what happens.
Now on my most recent batch , 10 gallons split into 2 fermentors one is clearing up and the yeast is dropping fast while the other still has what looks like tons of yeast in suspension. I am worried that this batch might be infected as well.
I havn't ever had a problem in a year and half until these last 2 batches.
Desert Basin Brewery
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5