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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How do you fix a Lactobacillus infection?
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Old 06-17-2013, 09:13 PM   #1
slackerlack
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Default How do you fix a Lactobacillus infection?

I have a Robust Porter that has been aging in a wine barrel for a few months. We took a taste of it and it seems to have a lacto infection. It is cloudy, has that lacto flavor, and is a little sour.

Is there a way to fix this?

Can I throw another bug in and make it a sour?

Or should this be an unfortunate dumper?

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Old 06-17-2013, 09:40 PM   #2
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Quote:
Originally Posted by slackerlack View Post
I have a Robust Porter that has been aging in a wine barrel for a few months. We took a taste of it and it seems to have a lacto infection. It is cloudy, has that lacto flavor, and is a little sour.

Is there a way to fix this?

Can I throw another bug in and make it a sour?

Or should this be an unfortunate dumper?
I don't know about making it a sour, but if its got lacto, its a done deal.
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Old 06-17-2013, 11:50 PM   #3
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If it has lacto you have the start of a great sour beer. You can add the White Labs "sour mix" and come up with something great.

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Old 06-18-2013, 12:19 AM   #4
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A robust porter should be too hoppy for most lactobacillus, at least the ones that make pleasing beers. It's possible it's pediococcus, which still makes lactic acid, but also a lot of diacetyl. It's more likely that you have acetobacter. How long was the barrel empty, how did you prepare it, and is it completely full?

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Old 06-18-2013, 12:50 AM   #5
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Did you keep the outside of the barrel wet?

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