jrhammonds
Well-Known Member
I'm fairly certain I have a lactic infection in my beer. There is an oily/slimy presence on the surface of the beer, and after 2 weeks of fermentation, the airlock is still going every ten seconds and many tiny bubbles are still rising, surfacing, and collecting making a ring of bubbles around the edges. That said, the final gravity has (for the time being) stopped at .014 and the beer still tastes fine. So the question is: to avoid gushing and possible "soury" effects in the weeks/months to follow post bottling, would anyone recommend me to crush 10 campden tablets, wait another week, then repitch, add priming sugar, and bottle? If not--what other suggestions might you have?
Thanks!
Thanks!