twd000
Well-Known Member
I have had several beers from recent batches exhibit symptoms of infection/wild yeast. I don't think it is happening at the bulk level (fermenter or bottling bucket) since some bottles seem fine. When I pop the cap, I get a very strong fizzing/like champagne, but just keeps going. If I pour it into a glass it will foam for 10-15 minutes, overflowing the glass multiple times. Other times the foam head will "break up" in clumps rather than titling with the liquid when poured. There is a somewhat sour taste that wasn't there at bottling, and the gravity is lower than when I bottled.
I usually run the bottles through the dishwasher before StarSan, but I have skipped the first step on some batches. I wonder if the leftover yeast in the bottom of the bottles is somehow surviving/adapting to be a "super attenuator". Is this even possible?
I usually run the bottles through the dishwasher before StarSan, but I have skipped the first step on some batches. I wonder if the leftover yeast in the bottom of the bottles is somehow surviving/adapting to be a "super attenuator". Is this even possible?