NuclearRich
Well-Known Member
This is my first infection.
The posts that I have searched through lead me to believe that the fruit floating above the alcohol in the secondary made it susceptible to mold.
It had a vinegar-like smell when opened. I bottled 12, and kegged the rest, being careful not to disturb the mold, or siphon it (I left a bit more in the bucket than usual). The beer after racking tastes and smelled just fine.
FG 1.005. I used lees from Allagash white, built into a good sized starter.
Some questions:
Does my diagnosis sound accurate?
How likely am I to have more infections with the same equipment, even after thoroughly cleaning?
RDWHAHB, I know, but just to soothe my nerves a little more, confirm my suspicion that my beer will be just fine!
The posts that I have searched through lead me to believe that the fruit floating above the alcohol in the secondary made it susceptible to mold.
It had a vinegar-like smell when opened. I bottled 12, and kegged the rest, being careful not to disturb the mold, or siphon it (I left a bit more in the bucket than usual). The beer after racking tastes and smelled just fine.
FG 1.005. I used lees from Allagash white, built into a good sized starter.
Some questions:
Does my diagnosis sound accurate?
How likely am I to have more infections with the same equipment, even after thoroughly cleaning?
RDWHAHB, I know, but just to soothe my nerves a little more, confirm my suspicion that my beer will be just fine!