dontman
Well-Known Member
I have a Pumpkin ale in secondary right now. When I was racking I decided I wanted to spice up the brew a little so I just added a teaspoon of Pumpkin Pie spice on top of the beer. Yea, I know, make a tea first, shoulda, would if I could go back, but what's done is done.
So its been a week and the last two days I noticed that the carboy has started to offgas again. Meaning the airlock is bubbling. Didn't think much about it until today and I realized that the spice that I dropped on top nows looks like the top of a stagnant pond. You know what I mean? Kind of slimy with encapsulated bubbles in it. So I took a turkey baster and sucked it off. It came up just like snot. Kind of nasty looking as you can imagine.
This worked but I have question:
I know based on the smell and taste that the beer is still okay but I worry that I might have given bacteria a strong enough foothold to contaminate the batch. So what I'm thinking is, I have all these wine sulfites in stock. Could I add some sulfites and kill off any bacteria that might be there? I realize that this will also kill the yeast but I don't care since I'm force carbing in the keg anyway. What do you think?
So its been a week and the last two days I noticed that the carboy has started to offgas again. Meaning the airlock is bubbling. Didn't think much about it until today and I realized that the spice that I dropped on top nows looks like the top of a stagnant pond. You know what I mean? Kind of slimy with encapsulated bubbles in it. So I took a turkey baster and sucked it off. It came up just like snot. Kind of nasty looking as you can imagine.
This worked but I have question:
I know based on the smell and taste that the beer is still okay but I worry that I might have given bacteria a strong enough foothold to contaminate the batch. So what I'm thinking is, I have all these wine sulfites in stock. Could I add some sulfites and kill off any bacteria that might be there? I realize that this will also kill the yeast but I don't care since I'm force carbing in the keg anyway. What do you think?