Had an infection in a 10 gallon batch of Alpine Spring, recipe is below.
23lbs US-2row
1lb Honey Malt
2lb Munich
0.5lb Acid Malt
2oz Tettnang at 60 min
1oz Tettnang at 30min
1oz Tettnang at 15min
1oz Tettnang at 0 min
OG = 1.062
IBU = 18
7.3 SRM
It looked really nice ferementing, then life got in the way. It sat in primary for about a month, and 2 weeks after it hit 1.012. I'm guessing some bugs got in when I uncapped it to measure gravity, or from the hydro (but doubtful since I sani the crap outta that). Anyway, I'll have a pitcure coming later when I get back home.
My questions are...
What the heck should I do with it? Does anyone have any souring experience with a beer like this? There isn't too much sugar left in it for the bugs to work on...
Could I count on the bugs to eat the rest of the sugar if I bottled it now, producing carbination? I know it wouldn't be a true sour, probaly just a slightly funky beer.
Thanks in advance, I can't stand seeing beer go into the lawn...
23lbs US-2row
1lb Honey Malt
2lb Munich
0.5lb Acid Malt
2oz Tettnang at 60 min
1oz Tettnang at 30min
1oz Tettnang at 15min
1oz Tettnang at 0 min
OG = 1.062
IBU = 18
7.3 SRM
It looked really nice ferementing, then life got in the way. It sat in primary for about a month, and 2 weeks after it hit 1.012. I'm guessing some bugs got in when I uncapped it to measure gravity, or from the hydro (but doubtful since I sani the crap outta that). Anyway, I'll have a pitcure coming later when I get back home.
My questions are...
What the heck should I do with it? Does anyone have any souring experience with a beer like this? There isn't too much sugar left in it for the bugs to work on...
Could I count on the bugs to eat the rest of the sugar if I bottled it now, producing carbination? I know it wouldn't be a true sour, probaly just a slightly funky beer.
Thanks in advance, I can't stand seeing beer go into the lawn...