I made a batch of "English Ale" from Black Rock. I followed the instructions and did not boil it. In addition, I added some spices and let it set in the fermenter for 2 weeks. When I moved it to the secondary I added pumpkin to the carboy. Today I looked in it and see a few long slimy strands floating.
After reading other blogs as well as a paper by John Palmer, I am leaning to think this might be a Lacto infection.
What do you think? If so, should I have boiled everything including the pumpkin? If not, what would cause this? Should I still keep it and give it a chance?
After reading other blogs as well as a paper by John Palmer, I am leaning to think this might be a Lacto infection.
What do you think? If so, should I have boiled everything including the pumpkin? If not, what would cause this? Should I still keep it and give it a chance?