So i clean out a keg. I go to rack my batch of red ale from the secondary to the keg, and what do I see as I am moving it to the kitchen??
Two quarter size boueys of white mold.
My first reaction of course was SON of........
But wait... is this a wild strain of lactobacillus? I wish my camera wasn't broken I would snap a quick shot and link it here. Maybe this will turn into a sour beer?
Should I rack anyhow and give er a try? Maybe test a small sample and see if it kills me
I was extremely upset but now I'm growing curious!
i've never tasted a sour beer so I i'm not spoiled with any standards haha
as long as it isn't completely ruined and either dangerous or repulsive i won't be upset!