I've tried to keep a steady warm temp in the bedroom and closet area to help on the long ferment of a cranberry ale, but the wife has turned the heater off at times. Is the haze natural to those re-fermenting beer with fruit? Is it safe?
Milky haze in the carboy?
- Thread starter Fj3fury
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BaddogBrewing
Active Member
I really want to do a cranberry ale! I am posting so I can stay tuned in on your results. Keep us posted please. BTW I like your beer fridge.
squirrelly
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Was the fruit pasteurized prior to pitching? It is very possible you have some wild yeast which lives on the fruit continuing to ferment in the beer. If that's the case, give it a year or two and you will probably have something really special.
boswell
Well-Known Member
Looks like you've got some sort of bug working, in my opinion. Ride it out for a year or two, could be the best thing you'll ever brew. I love sours.
Wild yeast isn't the same as an infection. That's what did the job till microscopes came along & folks figured it all out. but you'll have to keep an eye out for infection too. And pasteurization happens at 160-170F.
No problem man. Just trying to be accurate.
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