Ok, without going into too much detail... I ended up with about 2 cups of salt in my primary bucket full of fermented pale ale!
The beer had been in there for 4 weeks (and fully fermented) before the salt was "accidentally" dumped in and covered again. Since then, it's been about another week and a half and hasn't been opened/moved since.
The beer smells great through the airlock! Any chance the salt may have settled so that I can rack right off of it? Or is it most likely a lost cause? Any ideas?
Thanks in advance!
The beer had been in there for 4 weeks (and fully fermented) before the salt was "accidentally" dumped in and covered again. Since then, it's been about another week and a half and hasn't been opened/moved since.
The beer smells great through the airlock! Any chance the salt may have settled so that I can rack right off of it? Or is it most likely a lost cause? Any ideas?
Thanks in advance!