caughtablaze
Well-Known Member
alright so here's the deal. i have a beer that looks like its sprouting a possible lacto infection, or some infection of some sort.
it is at a point where i think it is delicious and perfect for kegging...
the question is:
can i kill the wild yeast, yeast, whatever, and force carbonate and have it stay tasty and wonderful?
sulfites? something of the sort? any ideas? or should i keg it and have friends over and chug it?
it is at a point where i think it is delicious and perfect for kegging...
the question is:
can i kill the wild yeast, yeast, whatever, and force carbonate and have it stay tasty and wonderful?
sulfites? something of the sort? any ideas? or should i keg it and have friends over and chug it?