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Old 08-23-2011, 03:33 PM   #1
chrislehr
 
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10 gallons of Ed Wort's House Pale - something I have made at least 10 times, too.

So now I am curious, did I breathe some lacto onto it? Will it be a sour pale? Those take a LONG time though, right? I wanted to free this container up..


dump? no dump? I am surprisingly not too upset about it, as the batch didnt hit OG right and didnt seem to ferment out (1.050 to 1.030 in 2 weeks) so it was already a "wait and see" batch, but I've only dumped one other batch (too astringent) - never infection before. GO ME.

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Old 08-23-2011, 03:41 PM   #2
hopsalot
 
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is you bucket bent or is that just the picture?

 
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Old 08-23-2011, 03:42 PM   #3
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Quote:
Originally Posted by hopsalot View Post
is you bucket bent or is that just the picture?
It's a 10 gallon brew cube, the bend is the handle for picking the beast up.
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Old 08-23-2011, 03:50 PM   #4
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ok cool, I vote No Dump, sour pale ale mmmmm..

 
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Old 08-23-2011, 04:10 PM   #5
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I am no sour expert, but that looks to be raised up off the surface of the wort. I don't think that is right. I thought lacto, brett, and pedio left a thin film.
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Old 08-23-2011, 04:11 PM   #6
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I also went two years before having the exact same thing, a lacto infection, happen. Don't throw your beer out because lacto takes a while to work. I was dumping mine out and tasted some with my hand. It tasted great, no sourness whatsoever. Even if it did go a bit sour, since then I've tried sour beers and personally I think they're great, maybe you like them too.

I've heard that lacto can contaminate your other equipment, though, and also that it is resistant to cold crashing, so if you don't have a spare beer line/faucet or bottling bucket, you might want to be careful with it. Also, lacto is incapable of working once you get past 8% abv, so you could brew another smaller batch like an imperial IPA and blend it with that batch until you hit 9%. Might be more trouble than it's worth.
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Old 08-23-2011, 04:22 PM   #7
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Taste it, your palate will decide.

 
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Old 08-23-2011, 04:49 PM   #8
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Quote:
Originally Posted by rexbanner View Post
I also went two years before having the exact same thing, a lacto infection, happen. Don't throw your beer out because lacto takes a while to work. I was dumping mine out and tasted some with my hand. It tasted great, no sourness whatsoever. Even if it did go a bit sour, since then I've tried sour beers and personally I think they're great, maybe you like them too.

I've heard that lacto can contaminate your other equipment, though, and also that it is resistant to cold crashing, so if you don't have a spare beer line/faucet or bottling bucket, you might want to be careful with it. Also, lacto is incapable of working once you get past 8% abv, so you could brew another smaller batch like an imperial IPA and blend it with that batch until you hit 9%. Might be more trouble than it's worth.
We did Belgium for our Honeymoon, and im 85% through Wild Yeasts (book)

So yea, Im up for an experiment for sure, but bummed I might need a new ferementer.
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Old 08-23-2011, 05:05 PM   #9
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I can't help much with the infection ID, but I can tell you that I went through a rough spell with 3 bad batches in a row after probably 100 that were fine. Turned out it was my plastic fermenting buckets that were the problem even though they were not all that old, and I thought I was doing a good job cleaning and sanitizing. I switched over to all glass, and not a problem since.

Good luck.

Alan

 
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Old 08-26-2011, 03:20 AM   #10
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Update.. any help on ID?

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