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Old 07-06-2009, 03:17 PM   #1
Cpt_Kirks
 
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I think I finally got a lacto-bacterial infection. I have a big batch of light ale that has a slight smell and taste of buttermilk or vinegar.

Is this something that will clear up in the keg, or am I stuck with it?

Frankly, I don't think it's too bad, I kind of like the taste.

I bet a drop or two of lime juice would make it better.


 
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Old 07-06-2009, 03:35 PM   #2
Barc
 
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Vinegar would be a different bacteria than would buttermilk, or so I would think. Also, the bacterias eat different things and can tolerate much different concentrations of alcohol. So, if you've got a light touch of lactobacillus, you will probably be ok as it can only tolerate a small amount of alcohol before it dies out (generally speaking). Acetobacter, which makes acetic acid (vinegar), can eat alcohol and other things which can turn your beer into vinegar...

 
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Old 07-06-2009, 09:57 PM   #3
malkore
 
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to me buttermilk and vinegar are very different aromas.

if you have a lacto infection, it might just add a sourness that is agreeable to the palete.

but if its aceobacter, the batch is ruined unless you can drink it fast enough.
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Old 07-08-2009, 12:14 AM   #4
Cpt_Kirks
 
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It may just be a little green. The batch is only a month old and has only been in the keg since the first.

I'm having a pint of it now and it's not too bad. Bet it will be very nice with a couple of weeks of aging.


 
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