razyrsharpe
Well-Known Member
i brewed up an irish red, left it in the primary for two weeks, moved it to the secondary and about ten days later noticed gray skin on top and fuzzies all over it. dang it. i need a beer...
Bummer! My first epic fail in brewing
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ifishsum
Well-Known Member
Funny, my first (and only) infection was also an Irish Red and I'm sure I picked it up in the secondary. Ended up tasting like vinegar at bottling, and got worse as time went on.
Sorry for your loss. I'd give all the equipment a good strong bleach bomb soak for a few hours to be sure it doesn't happen again.
Sorry for your loss. I'd give all the equipment a good strong bleach bomb soak for a few hours to be sure it doesn't happen again.
smizak
Well-Known Member
That sucks man.
I just dumped my first bad batch. Granted, it was an experiment, a traditional no-boil Berliner Weisse. It sat in my closet for 6 months. Smelled like pickle juice and tasted like rotten soup. Gahhh.
I just dumped my first bad batch. Granted, it was an experiment, a traditional no-boil Berliner Weisse. It sat in my closet for 6 months. Smelled like pickle juice and tasted like rotten soup. Gahhh.
Is it mold? Have you tasted it? Some people have had success with siphoning from under the mold.
Hey,
1. That'll learn ya.
2. It's a badge of honor. You will NEVER forget that mistake, and will become a better brewer as a result. Get back on that horse and brew it again with your new perspective!!
1. That'll learn ya.
2. It's a badge of honor. You will NEVER forget that mistake, and will become a better brewer as a result. Get back on that horse and brew it again with your new perspective!!
michaelm
Well-Known Member
and thats why I dont secondary 
double_e5
Well-Known Member
Do what Denny said. Taste that sumbitch. If it isn't rancid, bottle it, and drink those things as fast as you can after they are carbed.
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