Mohanz
Well-Known Member
Hey all,
So I brewed a Sasion and it might just be the best beer I've ever brewed, but there are early signs of a Lacto infection (little white spots have started to appear on the surface). Super gutted BUT it still tastes pretty damn epic at the moment; i.e. no noticeable flavour changes.
I have read up on pasteurizing etc. to inhibit any further bacterial growth but not sure if it is worth doing if I can just crash chill it and then throw it straight in the keggerator? will the infection still spread at around 6 Celsius?
I made it with lime zest, a little lime juice and a blend of WYeast 311 and 3724 and i am worried pasteurizing this will strip away all the flavours i worked so hard to get!
Any feedback/experiences would be much appreciated!
So I brewed a Sasion and it might just be the best beer I've ever brewed, but there are early signs of a Lacto infection (little white spots have started to appear on the surface). Super gutted BUT it still tastes pretty damn epic at the moment; i.e. no noticeable flavour changes.
I have read up on pasteurizing etc. to inhibit any further bacterial growth but not sure if it is worth doing if I can just crash chill it and then throw it straight in the keggerator? will the infection still spread at around 6 Celsius?
I made it with lime zest, a little lime juice and a blend of WYeast 311 and 3724 and i am worried pasteurizing this will strip away all the flavours i worked so hard to get!
Any feedback/experiences would be much appreciated!