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Old 09-14-2011, 01:53 AM   #1
beerest
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I had a difficult experience setting up a brew a couple of weeks ago; I was working with a new set of equipment and found that one of my utensils was impossible to soak in sanitizing fluid.

I washed it thoroughly with soap and water, but was never confident that it was quite perfect.

Today, I tried one of the beers, and it came out with a lovely, complex flavor, much like a very solid Belgian. It was a wild beer.

Unfortunately, I'm sure that it will turn bad if I give it more time. How do I stop everything - the yeast and the bacteria - and freeze this beer in place?

Camden tablets? Will they change the flavor?



 
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Old 09-14-2011, 01:55 AM   #2
PurpleJeepXJ
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Why are you 'sure' it will turn out bad?


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Old 09-14-2011, 03:18 AM   #3
beerest
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Quote:
Originally Posted by PurpleJeepXJ View Post
Why are you 'sure' it will turn out bad?
I think that the flavor is the combination of the "normal" beer and bacteria producing a vinegary taste. If I let it go further, the bacteria will convert more of the alcohol to acetic acid and make it bad.

 
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Old 09-14-2011, 03:31 AM   #4
rockfish42
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Refrigerate or use a water bath to pasteurize them.

 
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Old 09-14-2011, 12:03 PM   #5
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I would say bottle them and let them sit. Read this thread by the great Revvy... http://www.homebrewtalk.com/blogs/re...ml#comment1660
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Old 09-14-2011, 02:40 PM   #6
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Quote:
Originally Posted by PurpleJeepXJ View Post
I would say bottle them and let them sit. Read this thread by the great Revvy... http://www.homebrewtalk.com/blogs/re...ml#comment1660
If it's acetobacter, the beer isn't going to get better with time, just more vinegary.

 
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Old 09-14-2011, 03:37 PM   #7
bobbytuck
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Best way to stop it is to drink it. If it tastes good now, throw a party, drink every bottle, and you won't have to worry about it.

 
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Old 09-14-2011, 03:39 PM   #8
Revvy
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What "object" couldn't you sanitize?
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Old 09-14-2011, 03:46 PM   #9
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Yeah I am curious about the piece of equipment as well.
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Old 09-14-2011, 04:02 PM   #10
DrJerryrigger
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Potassium Meta Sulfate (K-meta) or Camden tabs (made of K-meta or Na-meta) seems like it would be the right thing for you, if your hunch that it will get worse is correct. Bottling may be a explosive disaster, might be fine too, just be prepared.
I would suggest putting about 100 to 150 ppm of SO2 into the carboy in the form on K-meta. Letting this do it's thing for at least a week, then vacuum degas it, to reduce the SO2 levels to under 50ppm. At this point you will be able to drink the beer safely, and with some luck you will have killed the bugs, and stopped the yeast.
If you want to carb this beer you will have to use a CO2 tank or dry ice, as there will not be enough yeast to work on priming sugar.



 
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