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Old 06-28-2012, 12:39 AM   #501
wegchef
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Just went down to the basement to check on the brews and noticed pellicle forming on top of the lemon lime here is this batch ruined?? Here's a pic just a side not I rocked the carboy back and forth like a knuckle head
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Old 06-28-2012, 11:55 AM   #502
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looks fine to me, not may things can survive in a alcoholic, acidic and anaerobic environment. With that said i would bottle a few and keg it just to keep it in the fridge where not much grows due to the temp.
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Old 06-28-2012, 12:01 PM   #503
wegchef
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Just for future reference, is there anything I can do differently? I have a wild ale aging on the table next to it, I know that sounds odd but could that affect my other brews at all???
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Old 06-28-2012, 02:02 PM   #504
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If you were to submit this to a competition, would it be fruit beer or wheat beer?
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Old 06-28-2012, 02:55 PM   #505
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Quote:
Originally Posted by wegchef View Post
Just went down to the basement to check on the brews and noticed pellicle forming on top of the lemon lime here is this batch ruined?? Here's a pic just a side not I rocked the carboy back and forth like a knuckle head
This does look like the beginning formation of Pellicle, which is caused due to oxygen exposure...so what ever you do, never use this equipment again, or expect the same result! But now that you have it, I would let it grow until the top is completely covered and you see tentacle like pieces coming down...at this point you would have just made a great sour beer!
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Old 06-28-2012, 06:39 PM   #506
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By equipment do you mean the glass carboy, airlock, and even all the racking equipment. Should I replace all the equipment that it came in contact with or should I try to just deep clean everything?
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Old 06-28-2012, 08:33 PM   #507
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By equipment do you mean the glass carboy, airlock, and even all the racking equipment. Should I replace all the equipment that it came in contact with or should I try to just deep clean everything?
Of course deep clean all of your equipment...but you should stop using your current carboy, stopper and airlock...one portion of that setup has allowed air to penetrate your beer causing this problem...you dont want to repeat this process unless you are purposely trying to make sour beers!
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Old 06-28-2012, 10:57 PM   #508
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Hey Slim,

I'm gonna brew this on Saturday, but Simply Limeade is not available in my country. Does it only contain lime juice, or is it mixed with something else, like sugar or water?

Would it be OK to use fresh lime juice, or would this be too sour? Great recipe btw!
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Old 06-29-2012, 12:17 AM   #509
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I'm going to brew this tomorrow! Slim, I noticed that you mashed for 45 minutes (this may have been covered somewhere in the 50 or so pages). Do you check for conversion or just go with it? Is the 45 minutes because of the high mash temp? Just wondering.

Thanks for the recipe, can't wait to try it!!
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Old 06-29-2012, 02:26 AM   #510
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Quote:
Originally Posted by nemis79
Hey Slim,

I'm gonna brew this on Saturday, but Simply Limeade is not available in my country. Does it only contain lime juice, or is it mixed with something else, like sugar or water?

Would it be OK to use fresh lime juice, or would this be too sour? Great recipe btw!
It's just a good limeade. Lime juice, water, and sugar.
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