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Old 04-02-2014, 03:48 AM   #11
masonsjax
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If you don't do something to limit O2 exposure, you can get some butyrates (vomit smells). Most people put plastic wrap on the surface of the wort, pressing out the bubbles, or flood the vessel with CO2 and seal it up. If it's mild, some of the nasty aroma will drive off with boiling and can age out, but theres really no good way to get rid of it entirely. Another alternative is to pitch some brett and let it age. I believe some strains of brett can convert the butyric acid into pleasant flavor compounds.

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Old 04-02-2014, 04:42 AM   #12
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Ok, I'm starting to think I wasn't completely prepared for this style of beer.
I'm going to proceed as usual and see what happens.
When you said put plastic wrap on it I just assumed you meant seal it on the lip I the kettle. It didn't even cross my mind that you might have meant to place the plastic wrap ON the surface of the wort.
Good thing, I guess, is that there is only about 1.5" between the top of the liquid and the rim of the kettle.

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Old 04-05-2014, 07:28 AM   #13
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I ended up dumping it after four days due to lack of an appropriate heat source.
I have since ordered a propane burner and will get back on this as soon as it comes in.
Will probably just pitch the lacto to the bottling bucket this go round.

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