ChugachBrewing
Well-Known Member
Just wondering who here has had a beer go through a sick phase before...? I've got a 50gal barrel of sour beer that is definitely 'sick' and am curious if anyone has had any experience with this. I am aware the pedio is currently in its exopolysaccharides phase, and have already spoken with Michael of the mad fermenter. He's seen it once. Anyone else?
It tastes great, but the texture is like maple syrup that comes out your nose and is exceptionally viscous. Hasn't changed in a month and a half. Going to be a hard brew to push.
I put it under a microscope and the bugs are busy. Looking for serious responses here.
It tastes great, but the texture is like maple syrup that comes out your nose and is exceptionally viscous. Hasn't changed in a month and a half. Going to be a hard brew to push.
I put it under a microscope and the bugs are busy. Looking for serious responses here.