Formito
Well-Known Member
So this is a follow up to another thread that I just started. But long story short, I had a czech pils batch with lactobacillus which resulted in hazy, chunky, very sour beer. Before I realised what had happened(during the first batches lager period), I washed the yeast, stored it in the fridge for a few weeks then used it in a light american lager. This new lager went fresh off a 2 day starter and has been lagering for 2 weeks. I know the general advice is just "taste it" and move on from there but has anyone else had this happen? and is there anything i can do to save my new or old beer?