Do I dump it or tough it out?
In the same carboy (plastic) I had a what I believe to be a mold infection on a secondary fermentation English bitter a little over a month ago. I went ahead and filtered and kegged it but actually just dumped it cause I couldn't stand the smell and don't think I could've stomached it.
I cleaned my carboy like crazy with pbw and starsan, along with all of the equipment to go along with it.
Fastforward to the current batch in question. After a great boil and brew I pitched my yeast into a aussie light ale.
Initial fermentation went great I had to use a blow off tube as I had so much Krausen it was blowing off my airlock. This was started may 11 so just over 2 weeks ago. It has not been bubbling for a week or so but has not cleared up like my batches have in the past. I went to keg it today as I have fishing trip this weekend I was hoping to take it on this weekend. When I opened my stopper today I got a faint sour smell similar to the smell the previous apparently moldy bitter had!!!!! Proceeded to sample the beer and it doesn't taste terrible but does have that slightly sour smell to it. Also the sample hit the target F.G. So I kegged it the way it was and pressurized it to 30psi and put it in the fridge.
My questions are as follows;
Is it ruined?
Is it mold or bacteria? (No pics)
Most important should I just man up and drink it?
Lastly not sure about taking it on the fishing trip as I'm the only homebrewer on the trip and don't want to ruin the reputation of home beers. My dozen or so previous beers have all been very good and quite popular with friends.
Oh one more question, how do I get this carboy back to normal so I don't have to deal with this again?
Thanks,
Matt
5 gallons
Partial Mash
1.035~OG → 1.009~FG → 3.5%ABV 17 IBU 3.9°L SRM
Yeast
Wyeast - American Ale
1056 - American Ale
Wyeast (Ale) 4.23 ounces
Fermentables
5.3 pounds
Malt - Pilsen
33ppg, 3°L 3.3 pounds
62%
Malt - Light
42ppg, 5°L 1 pound
19%
CaraPils
32ppg, 2°L 8 ounces
9%
Crystal 10L
34ppg, 10°L 8 ounces
9%
Hops
2 ounces
Saaz
4%, Pellet 2 ounces
Partial/Steep
30 minutes, 3 gallons
Partial Mash 3 gallons at 150°F
Boil
1 hour, 5.78 gallons
Saaz hops
4%, Pellet 1 ounce
60 minutes (+0)
Saaz hops
4%, Pellet 1 ounce
2 minutes (+58)
Ferment
14 days, single stage
Start fermentation
63°F
14 days (+0 days)
Notes
In the same carboy (plastic) I had a what I believe to be a mold infection on a secondary fermentation English bitter a little over a month ago. I went ahead and filtered and kegged it but actually just dumped it cause I couldn't stand the smell and don't think I could've stomached it.
I cleaned my carboy like crazy with pbw and starsan, along with all of the equipment to go along with it.
Fastforward to the current batch in question. After a great boil and brew I pitched my yeast into a aussie light ale.
Initial fermentation went great I had to use a blow off tube as I had so much Krausen it was blowing off my airlock. This was started may 11 so just over 2 weeks ago. It has not been bubbling for a week or so but has not cleared up like my batches have in the past. I went to keg it today as I have fishing trip this weekend I was hoping to take it on this weekend. When I opened my stopper today I got a faint sour smell similar to the smell the previous apparently moldy bitter had!!!!! Proceeded to sample the beer and it doesn't taste terrible but does have that slightly sour smell to it. Also the sample hit the target F.G. So I kegged it the way it was and pressurized it to 30psi and put it in the fridge.
My questions are as follows;
Is it ruined?
Is it mold or bacteria? (No pics)
Most important should I just man up and drink it?
Lastly not sure about taking it on the fishing trip as I'm the only homebrewer on the trip and don't want to ruin the reputation of home beers. My dozen or so previous beers have all been very good and quite popular with friends.
Oh one more question, how do I get this carboy back to normal so I don't have to deal with this again?
Thanks,
Matt
5 gallons
Partial Mash
1.035~OG → 1.009~FG → 3.5%ABV 17 IBU 3.9°L SRM
Yeast
Wyeast - American Ale
1056 - American Ale
Wyeast (Ale) 4.23 ounces
Fermentables
5.3 pounds
Malt - Pilsen
33ppg, 3°L 3.3 pounds
62%
Malt - Light
42ppg, 5°L 1 pound
19%
CaraPils
32ppg, 2°L 8 ounces
9%
Crystal 10L
34ppg, 10°L 8 ounces
9%
Hops
2 ounces
Saaz
4%, Pellet 2 ounces
Partial/Steep
30 minutes, 3 gallons
Partial Mash 3 gallons at 150°F
Boil
1 hour, 5.78 gallons
Saaz hops
4%, Pellet 1 ounce
60 minutes (+0)
Saaz hops
4%, Pellet 1 ounce
2 minutes (+58)
Ferment
14 days, single stage
Start fermentation
63°F
14 days (+0 days)
Notes