Dr1nkBeer said:Its like lacing... I used irish moss at the last 5min of this batch..
thats pretty much what i did... i'm terrified now.. do i have to worry about infecting my taps? Beer lines?... I recently switched sanatizers and i bet i just didnt wait long enough with the less foaming one I switched to.. I like the the old Starsan... lots of foam... you know your getting it covered...
well lets see how it goes...
I'm assuming this is a photo of the pellicle clinging to the side as you emptied the carboy. I've never seen one form down the side like that.
As long as it tastes good, you're fine. Just sanitize those lines well after your keg kicks and you won't have any issues at all.
Thats correct the sides of the fermenter coated when i kegged it... so weird.. I'm a little weary as to serve this to my family tomorrow... can it make you sick or is it just a taste thing.. this is my first time infection so NEWB here.
on the other hand i find it interesting that some have commented on this turning into a "sour" batch.. i have to read up a little on it..
You may have an amazing sour pumpkin beer down the line. Like Jolly Pumpkin's La Parcela No. 1 Pumpkin Ale.
Dr1nkBeer said:first i'm pretty honored you have chimed in i respect your posts and have read many!... so thanks..
..now how feasable is it that this "alien" infection doesnt ruin this batch?.. can it actually become a bit sour and taste okay?
It might taste great now, but it will continue to change for the worse unless you get it kegged and away from oxygen. Most infections are aerobic, and once you get the beer on tap it will halt the bacterial growth.
its kegged and sitting at about 38 degrees in the keggerator... I was hoping for it to all go on thursday.. but we had plenty of "grape juice" so the beer is sitting at about 50% consumed...
will this really stop the bacteria?... so i have nothing to worry about from here on out?
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