Natethebrewer
Well-Known Member
Hello all,
My first post and I could be in the wrong area for this but I need to..
Stop the infection from spreading!
Ok, so it's not that bad.
I'm setting up a spare carboy as a solera of sorts, I plan to add a little from each batch, and take out only when I run out of room.
I have a gallon of a porter that I brewed last December that is slated for the solera, but one problem remains.
There are white spots atop the beer. sort of like a film or large flakes, maybe an inch in diameter.
So I assume it's infected- fine, I can live with that.
Now my question is; will campden tabs, or pasteurizing be enough to stop whatever is going on?
I'm aware it is already soured, and have tasted it, it's still drinkable (I say mighty tasty). I just don't want to give those bugs any more beer to drink and figure the sour will decrease as I continue to blend.
Any help would be awesome!
My first post and I could be in the wrong area for this but I need to..
Stop the infection from spreading!
Ok, so it's not that bad.
I'm setting up a spare carboy as a solera of sorts, I plan to add a little from each batch, and take out only when I run out of room.
I have a gallon of a porter that I brewed last December that is slated for the solera, but one problem remains.
There are white spots atop the beer. sort of like a film or large flakes, maybe an inch in diameter.
So I assume it's infected- fine, I can live with that.
Now my question is; will campden tabs, or pasteurizing be enough to stop whatever is going on?
I'm aware it is already soured, and have tasted it, it's still drinkable (I say mighty tasty). I just don't want to give those bugs any more beer to drink and figure the sour will decrease as I continue to blend.
Any help would be awesome!