Recent content by sma117ime

It's Pedio judging by the ropelike formations in the dregs. The eggshells worked for a little while but it soured again.

Powdered egg shells do lower the acid levels. But I'm definitely in sour beer (infected beer) territory now, so thus not much more to say on this thread. I still think the infection came from the wyeast nutrient somehow. The last time I used it, was in one of my first brews (using roselare...

I brewed another batch in between these threads and paid the utmost attention to sanitation. This batch at bottling last night had that distinctive sour taste developing, so here I am stuck with approximately 10 gallons total of sour beer. The batch which started this thread is becoming lambic...

Checked on it today, Ehh, Ruby Red Grapefruit Juice. Not sure where the infection originated from.

I've done this with Saaz hops to get rid of the grassy flavors.

Took a sample yesterday, acetyl levels are fading, getting nice caramel and toasty flavors, still haven't poured it out yet. This after being reminded to try and leave it in a "hot room".

Zwiller, As I mentioned before, up until now I've been able to clean up acetyl (like within 24 to 48 hours) by adding another batch of yeast (1122 produces no acetyl). You could try that, also, with this possibly infected batch I have right now, adding a dissolved zinc tablet seemed to work...

Gents, I'm going to throw in the flag and call this one infected at this point. Not sure if I should add brett now, or fruit, or maybe pour it out. The only thing I can figure is that there was some bacteria residing on the yeast nutrient that survived being dissolved in boiling water for a...

Right, Acetaldyhyde is part of the process, and that process can definitely take a wrong turn with the addition of oxygen and other compounds. I had my process down pat, and messed up the clock with the addition of yeast nutrient which had other minerals and compounds. I should have been happy...

Not all the time. I had real problems with acetyl compounds during my first few brews, and ANYTIME I have used liquid yeast. Its a long story, but this past batch was going great until I added some yeast nutrient to the primary to speed things up (I know a stupid thing to do). The taste...

Gents, I recently made a rookie mistake, I added some Wyeast Nutrient to my primary fermenter after 2 weeks. I did this by first boiling a small cup filled with bottled water, and adding the nutrient while it was boiling, when it cooled, I added it to my primary. Thereafter, the...

Gents, I usually add more yeast after 2 weeks in the primary to clean up acetyl, which has worked wonderfully. I've also read some interesting scientific articles that show the conversion relationships between acetyl, diacetyl, and ethanol, but I was wondering, can minerals specifically...