damdaman
Well-Known Member
So I've never had an infection until today after 4+ years of brewing. I opened up my one and only batch of fresh hop pale ale from homegrown hops (something I can't replicate again for at least a year) and found this:
The dry hops obviously caused this problem. After the initial panic and kicking myself for thinking using homegrown hops directly as dry hops would be a good idea (although why wouldn't commercial hops also potentially be contaminated??) I strained out the hops, getting most of the white stuff out, sprayed some starsan on the surface (although I'm sure that didn't do much it made me feel better), then siphoned out from underneath the film, at the very bottom of the bucket.
I left the final 1/3 of the beer in the bucket, hoping that most/all of the bacteria will remain in that top layer.
I then sampled from the bottling bucket and the beer smelled fine, tasted fine, and has a SG of 1013 (probably more like 1010 before siphoning since I had added some priming sugar). I went ahead and bottled this in plastic 6 liter tap-a-draft bottles.
So my question is am I likely to have these things explode? Or do you think I've managed to salvage at least 2/3 of my once-a-year brew? Any way to tell if the bacteria transferred, other than just by sight?
The dry hops obviously caused this problem. After the initial panic and kicking myself for thinking using homegrown hops directly as dry hops would be a good idea (although why wouldn't commercial hops also potentially be contaminated??) I strained out the hops, getting most of the white stuff out, sprayed some starsan on the surface (although I'm sure that didn't do much it made me feel better), then siphoned out from underneath the film, at the very bottom of the bucket.
I left the final 1/3 of the beer in the bucket, hoping that most/all of the bacteria will remain in that top layer.
I then sampled from the bottling bucket and the beer smelled fine, tasted fine, and has a SG of 1013 (probably more like 1010 before siphoning since I had added some priming sugar). I went ahead and bottled this in plastic 6 liter tap-a-draft bottles.
So my question is am I likely to have these things explode? Or do you think I've managed to salvage at least 2/3 of my once-a-year brew? Any way to tell if the bacteria transferred, other than just by sight?