What do you guys reckon?
I have a few batches of IPA's fermenting. They are all clearly infected to varying extents, but have you guys got experience with this type?
It seems to be just top surface layer, so I'm probably going to rack the bulk off and keg or bottle.
Smells great still and this just appeared in the past few days having been in the secondary for couple weeks.
Guessing my sanitation was slack in the secondary stage.
Any advice for this time or future us appreciated (I have been brewing AG and country wines for a few years, don't remember getting this before).
I have a few batches of IPA's fermenting. They are all clearly infected to varying extents, but have you guys got experience with this type?
It seems to be just top surface layer, so I'm probably going to rack the bulk off and keg or bottle.
Smells great still and this just appeared in the past few days having been in the secondary for couple weeks.
Guessing my sanitation was slack in the secondary stage.
Any advice for this time or future us appreciated (I have been brewing AG and country wines for a few years, don't remember getting this before).