Recent content by PartisanBeers

Tiltie, does that mean that this is probably happening because I'm transferring to a secondary which causes exposure to O2, and losing CO2 in the process?

Cheers - the only question I have then, is if you know any resources for washing and storing wild yeast strains?

General Pointers All of the questions concern Secondary Fermentation I've been careful with transfer and sterilisation, using fermenters with taps & no syphoning. This has happened when brewing in different locations around my area (Same pattern), so if its airborne its in the air around...

Anybody know whether this will turn it to vinegar before I try? I'll add my own mother culture if not.

But putting on a biologists hat, that would imply that this acetobacter is going to convert the brew into acetic acid, and produce vinegar, no? If so, I'll go for that... :D

Hi, I left a bitter in secondary to clear, which it seems to have done nicely. However, when I climbed on top of the cupboard the carboy is being kept on noticed a thin but lucid film of either mold or yeast. I took this photo from the neck of the carboy looking into it, so its quite...