Synopsis:
Fermented a beer first time in stainless steel Chronical. After kegging, I noticed the krausen had a blackness to the top edge of the krausen line as well a pink hue to a portion of the krausen on the wall of the kettle. Infection?
The beer appeared normal and taste was typical young beer (APA E herms brewed all grain, 4 week fermentation, trub dumped after 2 weeks).
So question being, how do I know if it is infected post kegging?
Thank you to all who apply
Fermented a beer first time in stainless steel Chronical. After kegging, I noticed the krausen had a blackness to the top edge of the krausen line as well a pink hue to a portion of the krausen on the wall of the kettle. Infection?
The beer appeared normal and taste was typical young beer (APA E herms brewed all grain, 4 week fermentation, trub dumped after 2 weeks).
So question being, how do I know if it is infected post kegging?
Thank you to all who apply