Jill
New Member
This coffee stout was brewed around 10/15... seemed okay when transferred to secondary around 10/31, but obviously something has gone wrong! I transferred it from secondary (carboy) to a bucket last week in order to add a grain bag of coffee, and whatever was growing in the carboy has totally taken off now in the bucket.
We have been brewing for years with NO "bad" (contaminated) batches and in the last year we have had 2 or 3 contaminated batches -- but none in the last few months.
Any idea on what this might be, and how I can prevent it from happening again? (I'm assuming I need to chuck it, my septic tank will be thrilled with the boost!)
I always thought if we made it past the initial fermentation, that the chance of contamination was greatly diminished by the alcohol content. The first picture was taken the day I transferred from carboy to bucket, and the second is a current picture.
TIA for any advice.
Jill
We have been brewing for years with NO "bad" (contaminated) batches and in the last year we have had 2 or 3 contaminated batches -- but none in the last few months.
Any idea on what this might be, and how I can prevent it from happening again? (I'm assuming I need to chuck it, my septic tank will be thrilled with the boost!)
I always thought if we made it past the initial fermentation, that the chance of contamination was greatly diminished by the alcohol content. The first picture was taken the day I transferred from carboy to bucket, and the second is a current picture.
TIA for any advice.
Jill