ReeseAllen
Well-Known Member
I left a couple of 1-gallon SMASH brews sit in the primary for 52 days. They were done BIAB-style on my kitchen stove and I used only Munich malt.
I finally got around to gearing up to bottle them today and they smell very strongly of vinegar. There is no visible sign of infection that I can see; there is no scum or bubbles floating on the surface, the layers of sediment at the bottom look normal.
I was going to bottle them, but now I'm thinking they're dumpers since they've apparently been attacked by the same bacteria that turns wine into vinegar. I doubt any amount of bottle conditioning will resolve this, but maybe Revvy will show up here and tell me to go ahead and bottle them and stick 'em in the closet for 6 months.
I finally got around to gearing up to bottle them today and they smell very strongly of vinegar. There is no visible sign of infection that I can see; there is no scum or bubbles floating on the surface, the layers of sediment at the bottom look normal.
I was going to bottle them, but now I'm thinking they're dumpers since they've apparently been attacked by the same bacteria that turns wine into vinegar. I doubt any amount of bottle conditioning will resolve this, but maybe Revvy will show up here and tell me to go ahead and bottle them and stick 'em in the closet for 6 months.