So I brewed a 10 gallon batch of centennial blonde about a month ago. Last weekend I kegged 5 gallons of it and moved the other 5 gallons into a plastic carboy because I needed the glass to ferments another batch. The batch that I kegged tastes bad hard to explain almost of flat taste and just not good. The 5 gallons that is in the plastic carboy started fermenting again and I thought I read somewhere that an infection will restart the fermentation. Probably going to dump the keg because I can't get over the taste and I was wondering if anybody had any info on the other 5 gallons. Also I probably have brewed the centennial blonde over 100 gallons and I've never had a problem.
Questions about infection
- Thread starter fvirzi
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
MapleGroveAleworks
Well-Known Member
Yes, that doesn't look infected at all.
secondbase
Well-Known Member
That doesn't look infected but it doesn't mean that it isn't infected. Try to pinpoint where you went wrong in your process and learn from it. It may take you a few batches to nail down the culprit. If it tastes bad, dump it.
