thedisasterparty
Member
Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on top of the wort that had pushed itself up against the top of the keg. I pulled some out and taste tested it and it seemed to taste pretty awesome. There were a bit of floating particles in the sample though.
It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...
It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...