Bisco_Ben
Well-Known Member
Hey guys, so here's the deal. I sour mashed and brewed a peach berliner weisse recently. I fermented it out and then transferred to a plastic bucket as a secondary and added 5 lb's of peaches. First, I put all the peaches in a pot and brought it to about 190*F for about 15-20 minutes or so, then chilled them down and added to the bottom of the bucket before racking the beer onto them. I opened the bucket today after 2 weeks of sitting on the fruit, and in the corner of the bucket was a small white pellicle forming. It wasnt covering the whole surface of the beer but was definitely a significant growth. I thought that by boiling the soured wort as usual, that the lacto should have been completely dead. I transferred the beer into a glass 5-gallon carboy and it is sitting in my basement. It honestly tasted fine so I'm willing to see where this goes. I am now left with a few questions however that I would love to get some insight on.
1- Did I somehow not sterilize my peaches well enough, resulting in some brett getting in?
2- I was planning on kegging this beer, but now that there are obviously wild cultures, should I bottle instead? (I have a separate setup for bottling wild beers)
3- I accidentally used my normal (non-wild) racking cane and plastic tubing to transfer to the carboy instead of the ones in my wild-beer setup. Are these now contaminated? I have them sitting in the bucket completely filled with hot oxyclean.
1- Did I somehow not sterilize my peaches well enough, resulting in some brett getting in?
2- I was planning on kegging this beer, but now that there are obviously wild cultures, should I bottle instead? (I have a separate setup for bottling wild beers)
3- I accidentally used my normal (non-wild) racking cane and plastic tubing to transfer to the carboy instead of the ones in my wild-beer setup. Are these now contaminated? I have them sitting in the bucket completely filled with hot oxyclean.