Originally Posted by Beernik
I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.
Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:
British pale malt
20L Crystal malt
White Labs 1728 - Scottish Ale
Man, two years. You are a trooper!
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10