I started doing some brewing for the first time yesterday with some Cooper's Mexican Cerveza kit. Instead of putting the typical cover on the bucket, I was advised to take a garbage bag and seal the top while my beer brewed. Thats what I did. 24 hours later, went to check my bucket up, took off garbage bag, and stared in horror at light beige patches on top of the beer. Is this normal?! Can bacteria infest my beer in so little time? Or am I mistaken and everything is normal? The garbage bag may have been in contact with the beer while it brewed.
Well, having a foamy top as the beer ferments is normal, but your methods leave little to be desired. Whoever told you to do that - don't take any more brewing advise from them.
Read howtobrew.com
__________________ On Tap:Whatever I just brewed (got sick of updating it)
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
It was common place back in the day to use something inflatable, usually latex or rubber, as an indication of fermentation. You're much better off just using an airlock and a hydrometer.
__________________ This is the ORIGINAL Pabst Blue Ribbon Beer. Nature's choicest products provide its prized flavor. Only the finest of hops and grains are used. Selected as America's Best in 1893.
Instead of putting the typical cover on the bucket, I was advised to take a garbage bag and seal the top while my beer brewed.
I second the call to never take advice from that person again. Put a lid on it, and then put an airlock in the lid, and then put water in the airlock. No air can get in, and all the CO2 still gets out. Everybody wins!
Beer infected?
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