I popped open the primary that held the roggenbier I brewed awhile back, and to my dismay I was greeted by a pellicle. I racked to a carboy from underneath it, and within 36 hours it was back. This is what it looks like. I would have pellicle porn of my own for you if I could get my digital camera to cooperate, but no such luck.
The beer smells like sweaty balls, spice, and bananas. It tastes better than it smells, but that's not saying much. I pasteurized it today (30 min @ 150F) and put it back into a thoroughly-sanitized carboy with the goal of stopping the infection before it could get worse and (hopefully) allowing me to salvage the beer. If the infection does not come raging back, is there a chance that the tones of donkey taint will dissipate? How long should I give it before dumping this batch?
The beer smells like sweaty balls, spice, and bananas. It tastes better than it smells, but that's not saying much. I pasteurized it today (30 min @ 150F) and put it back into a thoroughly-sanitized carboy with the goal of stopping the infection before it could get worse and (hopefully) allowing me to salvage the beer. If the infection does not come raging back, is there a chance that the tones of donkey taint will dissipate? How long should I give it before dumping this batch?