emmdeeess
Member
Tried making a generic cherry wheat, 5.5lbs wheat malt, 5.5lbs 2-row, primary for one week then racked onto 5 lbs frozen cherries and 2 cans of cherry pie filling. After 2 weeks in secondary, the cherries had floated to the top and were covered (above the top of the wort) in a white slimy layer that I assumed was yeast. Racked to keg and carbed, the beer is bright pink (almost pepto-looking) and extremely sour.
Do you think the slimy layer was mold or another infection (sorry, didn't take pictures), and is there anything that I can do to salvage this batch?
What can I do next time to avoid this?
Do you think the slimy layer was mold or another infection (sorry, didn't take pictures), and is there anything that I can do to salvage this batch?
What can I do next time to avoid this?