virginiahomebrew
Member
- Joined
- Aug 25, 2008
- Messages
- 13
- Reaction score
- 1
I am new to home brewing and for an initial batch I decided to go with a standard no-nonsense pale ale.
Everything was going great; primary fermentation took off in about 6-12 hours and kept bubbling away for another 3+ days after which the beer steadily cleared and smelled great.
I decided to keep the beer in the fermenter for 2wks and then bottle directly, but I extracted a small sample with a turkey baster a couple of days ago and last night when I went to bottle the beer the entire thing had gone cloudy and from a deep, clear amber to a milky, yellowish brown. The smell & flavor had changed signifigantly as well. I am pretty sure some of what I was detecting was acetic acid.
I am assuming that I must have improperly sanitized the turkey baster and introduced some sort of infection (acetobacter perhaps?)
Any ideas on what this may have been, or some helpful tricks for the sanitation process?
Thanks
Everything was going great; primary fermentation took off in about 6-12 hours and kept bubbling away for another 3+ days after which the beer steadily cleared and smelled great.
I decided to keep the beer in the fermenter for 2wks and then bottle directly, but I extracted a small sample with a turkey baster a couple of days ago and last night when I went to bottle the beer the entire thing had gone cloudy and from a deep, clear amber to a milky, yellowish brown. The smell & flavor had changed signifigantly as well. I am pretty sure some of what I was detecting was acetic acid.
I am assuming that I must have improperly sanitized the turkey baster and introduced some sort of infection (acetobacter perhaps?)
Any ideas on what this may have been, or some helpful tricks for the sanitation process?
Thanks