Lazersgopewpew
Well-Known Member
Hey everyone.
I just brewed an Oktoberfest style ale a few weeks ago.
Incredibly vigorous fermentation that lasted a week. And the taste post ferm, delicious.
Anyways, I opened it up after letting it sit a week, and lo and behold, I had an infection...lactobacillius by the look and smell of it (kinda a sour smell with a thin white layer)
Now I've read the repeated advice on this forum to simply try racking from under the infection...but how often does this really work???
Also, this was originally supposed to have figs added to it in secondary.
My thought was that the 4 lbs of figs with the few ounces of brown sugar added would cause the yeast to have another mini ferment and that the yeast might drive off the infection.
Any thoughts?
I just brewed an Oktoberfest style ale a few weeks ago.
Incredibly vigorous fermentation that lasted a week. And the taste post ferm, delicious.
Anyways, I opened it up after letting it sit a week, and lo and behold, I had an infection...lactobacillius by the look and smell of it (kinda a sour smell with a thin white layer)
Now I've read the repeated advice on this forum to simply try racking from under the infection...but how often does this really work???
Also, this was originally supposed to have figs added to it in secondary.
My thought was that the 4 lbs of figs with the few ounces of brown sugar added would cause the yeast to have another mini ferment and that the yeast might drive off the infection.
Any thoughts?