I opened my brown ale after 2 weeks fermenting and wanted to cry when I saw that familiar white scum on top that tells me I have gotten an infection AGAIN
I tasted the beer and unlike the last two times this happened, the beer does not have that disgusting taste I have learned to depise, but still tastes nice.
Although I am a week earlier than when I planned to keg, I am going to keg the beer tonight in hopes that it will not become completely ruined.
Since this will be my first kegged beer, I would like to ask...when I transfer this beer to the keg and purge the vessel with Co2, will this prevent the infection from taking hold of the beer in the keg, as it did in my fermenting bucket? I'd rather let it sit for another week or more after transferring before I carb it up and start drinking and would rather not have to just try and guzzle it all down at light speed, trying to outrun the infection. I think the infection is one of those lacto-somethings based on what I have read.
Is there anything I can put in my beer to try and kill off this infection after I transfer?
I tasted the beer and unlike the last two times this happened, the beer does not have that disgusting taste I have learned to depise, but still tastes nice.
Although I am a week earlier than when I planned to keg, I am going to keg the beer tonight in hopes that it will not become completely ruined.
Since this will be my first kegged beer, I would like to ask...when I transfer this beer to the keg and purge the vessel with Co2, will this prevent the infection from taking hold of the beer in the keg, as it did in my fermenting bucket? I'd rather let it sit for another week or more after transferring before I carb it up and start drinking and would rather not have to just try and guzzle it all down at light speed, trying to outrun the infection. I think the infection is one of those lacto-somethings based on what I have read.
Is there anything I can put in my beer to try and kill off this infection after I transfer?