I have 5 gallons of a dark ale which just finished fermenting. However over the course of a day, some ugly looking black and grey mold grew on top. There were two nodes and lines coming out from them. And an overall film.
So I scooped the mold off the top.
Here starts the problem, I added POTASSIUM SORBATE and CAMBDEN TABLETS, the recommended amount to stop fermentation and preserve.
My plan was to use carbonation tablets instead of yeast and sugar. I was unaware that the tablets just contain dextrose for the yeast and yeast is still vital to the carbonation.
So how do I get this beer to carbonate? Is there anyway to get ride of the preservatives, re-pitch the yeast and bottle condition?
Any comments are greatly appreciated.
The yeast might tolerate the Campden tablets, but I have found sorbate to be a sure-fire way to prevent re-fermentation. I don't think there is any way to un-do the damage. So the choice is to keg or settle for flat beer. OTOH, in principle, sorbate only prevents re-fermentation, and does not stop active fermentation. So I guess you might have a chance if you pitch a large, active starter at bottling.
Dos Locos is right. The campden isn't the problem...the sorbate is. Its a fermentation killer.
keg carbing will work. bottle conditioning is going to be a gamble...50/50 shot I'd say.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10