Back story:
I have a second running black ryePA sitting in a carboy chugging away (2*). Of 1.020, fg 1.004.
back to now:
The other day I saw a layer of what looked like skin, and some small things that could be yeast rafts, but could also be an infection. rather than risk it i whipped up some more sugary nectar and some pureed blueberries (why not?) along with a pint yeast starter, transferred the sugar/yeast concoction to a freshly sterilized fermenter and racked on top of it. I left a good 1/2-3/4 gallons of beer under the potential infection.
By my reckoning, the active infection spores wouldn't travel as freely to my new beer, and on top of that the higher booze content from the additional sugars might kill off anything that did make it.
Not sure how it may have got infected, but my theory is that it was allowed to progress due to the low alcohol content....
Was my methodology accurate? Or did i waste my time.
Side note, it is bubbling away as we speak.
I have a second running black ryePA sitting in a carboy chugging away (2*). Of 1.020, fg 1.004.
back to now:
The other day I saw a layer of what looked like skin, and some small things that could be yeast rafts, but could also be an infection. rather than risk it i whipped up some more sugary nectar and some pureed blueberries (why not?) along with a pint yeast starter, transferred the sugar/yeast concoction to a freshly sterilized fermenter and racked on top of it. I left a good 1/2-3/4 gallons of beer under the potential infection.
By my reckoning, the active infection spores wouldn't travel as freely to my new beer, and on top of that the higher booze content from the additional sugars might kill off anything that did make it.
Not sure how it may have got infected, but my theory is that it was allowed to progress due to the low alcohol content....
Was my methodology accurate? Or did i waste my time.
Side note, it is bubbling away as we speak.