- Joined
- Oct 10, 2012
- Messages
- 56
- Reaction score
- 7
Recently, after brewing a hefeweizen I detected tartness in the final product and began wondering if I had contamination in my brewing process. Consequently, I decided to try a forced wort test described in Chris Whites book on yeast during my next brew day. What I did was sterilized a couple of canning jars in a pressure cooker for 20 minutes and put a sample of fresh wort, but before adding yeast, in the jars. After about 36 hours, I am detecting what appears to be the beginning of fermentation on the top of the samples. The questions I have are what others think about what might be happening and how one determines what is fermenting?
thanks
Jim
thanks
Jim