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Old 06-28-2012, 12:39 AM   #501
wegchef
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Jun 2010
Natick, Mass
Posts: 52

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
Dhruv6911
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Nov 2008
Orange County, California
Posts: 187
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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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Jun 2010
Natick, Mass
Posts: 52

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
LouBrew13
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Nov 2011
Posts: 364
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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
SD-SLIM
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Jan 2011
Fort Worth, Texas
Posts: 1,207
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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
wegchef
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Jun 2010
Natick, Mass
Posts: 52

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
SD-SLIM
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Jan 2011
Fort Worth, Texas
Posts: 1,207
Liked 70 Times on 42 Posts


Quote:
Originally Posted by wegchef View Post
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
nemis79
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Mar 2012
Oslo, Oslo
Posts: 11

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
Blackhawkbrew
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Jan 2008
Cleveland, Ohio
Posts: 481


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
KeyWestBrewing
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Jan 2012
Key West, Florida
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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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