And what's with the forty days?
Go ahead and taste it.
it won't hurt you. A lot of us infect our brews on purpose and they can look way worse than that.
We brew sours and brett beers. so those are considered infected to many. The infections add some very interesting flavors. I put brett in all of my saisons now. Love the extra layer of complexity that it adds. The sours get a whole mix of bacteria.... mmmmm love the sours.
Taste it! It could turn out to be an awesome mistake.
Okay, so it's currently still off-gassing through the airlock. That was the first indication that something was wrong. But if I'm going to go with it, what now? Do I let it ferment out even more? Do I just let it sit for a few months?
This is a random infection. There was no brett added.
I'm open to suggestions.
I had that same white film before, it's a mold infection, I found it was coming from my basement where I was making my starters and pitching yeast. Wash all your stuff with a strong bleach solution and start pitching and fermenting in a different place.
Did you taste it? Is it sour? Mine had a moldy sour taste.
This is the 2nd thread I have read today about accidental infection, both were in SS fermenters like this one. I have a friend who had a SS 15 gal conical built for him and he had 5 sour batches in a row, he's been brewing for years and knows how to clean his gear. He tried everything to remove the infection, the latest was to remove any threaded connections and replace with something easier to clean. I am fermenting in sankes ATM. I have no holes drilled into them, just the stock opening on top, makes me think there might be an issue with bugs getting into places that are difficult to clean like the drain opening, temp probe thermowell etc.
So I tasted it this afternoon with a fellow homebrewer. It's watery and bland with a hint of that wheat profile that you'd expect. Tiny bit of funk aroma. It doesn't taste really off or weird, but it's unremarkable in almost every way. I think I'll dump it and clean the equipment really well and call it a day.
I really think there is something wrong with the wheat I used in this recipe. We pulled out a sample and smelled it and ate a few kernels. Nothing seemed amiss.
This is the 2nd thread I have read today about accidental infection, both were in SS fermenters like this one. ...
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