jrhammonds
Well-Known Member
Okay... so this is the second batch in which my beers slow/stop fermenting, but then tiny bubbles continue coming up to the surface of the beer for 2 weeks later (I thought it was just off-gassing). The airlock is also consistently bubbling (even after a desperate cold-crash down to 33F in order to isolate the problem).
The thing is, my beer does not taste acidic or sour, but the gravity continues to slowly drop, meanwhile the residual sugars are being eaten up--leaving the beer much more dry than suggested. (Final gravities below .010)
What do I have?
Is it a small bacteria infection; big enough to eat sugars, small enough to not leave acidic/sour taste? OR Is it a wild yeast doing the eating? OR ... something else? I practice fairly good sanitation practices, but after this I have thrown away all things plastic and will start again fresh with my next batch.
The thing is, my beer does not taste acidic or sour, but the gravity continues to slowly drop, meanwhile the residual sugars are being eaten up--leaving the beer much more dry than suggested. (Final gravities below .010)
What do I have?
Is it a small bacteria infection; big enough to eat sugars, small enough to not leave acidic/sour taste? OR Is it a wild yeast doing the eating? OR ... something else? I practice fairly good sanitation practices, but after this I have thrown away all things plastic and will start again fresh with my next batch.