Heya guys, got a strange problem for ya. About a month ago I posted about my first infected batch here
. I bottled the stuff even though it was super funky hoping it would mellow a little... here we are a month later and it is still super funky. I have very little hope for that batch, but I can't bring myself to pour it
I brewed another batch after that one (after cleaning my equipment thorougly). It was a Newcastle Brown Ale clone, and turned out -great-. Thinking my infection is cleared, I brewed another wheat almost identical to my first infected batch, and it is infected again
I know bacteria can be weird, and it's possible I just got lucky with my in-between-infections batch... but I cleaned just as insanely each time so I'm wondering if something else is wrong.
The big difference between the brown ale and my two infected wheat batches is that the wheat recipe used a pound of honey. Could this somehow be the cause of my super funky taste? I used one of those generic honey bears from Kroger, and as far as I can tell it is 100% clover honey with no preservatives. I add the honey the last 5 minutes of boil. The wort tasted so good before fermenting, but tastes awful now with a hint of rotten vegetables.
Any insignt? Should I just switch to glass carboy and get all new tubing?
For reference, my most recent infected recipe is as follows:
6.6 lb wheat LME
1.0 lb honey
1.0 oz spaltz hop pellets (3.5%)
Safbrew WB-06 yeast