cessna210g
New Member
I did my first all grain the other day. I couldn't pitch the yeast until 2 days later. When i removed the bucket lid I found that there was a layer of foam on top. It also didn't smell right. Could this batch be infected?
infected batch?
- Thread starter cessna210g
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makomachine
Well-Known Member
Let it do it's thing. If you are lucky, it's a wild yeast fermentation and you'll get a nice sour out of it. More than likely it will be a vinegary mess - but at this point what's done is done.
If you do this be prepared to wait a year, and it might be an idea to pitch a lambic culture.
