So I am pretty new to brewing and I just brewed about six 2.5 gallon batches and one of them *undeniably* has something else growing in there! I went away for a 10 day trip and when I returned this is what I found- From what I gathered from internet research it is Brett.
Here is the best picture I could get:
The gravity has been at about 1.0125 for 10 days.
Finally worked up the courage to taste it and it seems OK. Like green beer.
Do I go ahead with bottling? (big moldy bubbles but, tastes okay and stable FG)
Or- do I throw a campden tablet in there then re-rack it on to a non-infected yeast cake (same yeast) to get it all yeasty again? (I don't want bottle bombs!)
Thanks for your advice on this one!! I love HBT for all my noob questions!!
Here is the best picture I could get:
The gravity has been at about 1.0125 for 10 days.
Finally worked up the courage to taste it and it seems OK. Like green beer.
Do I go ahead with bottling? (big moldy bubbles but, tastes okay and stable FG)
Or- do I throw a campden tablet in there then re-rack it on to a non-infected yeast cake (same yeast) to get it all yeasty again? (I don't want bottle bombs!)
Thanks for your advice on this one!! I love HBT for all my noob questions!!