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  1. MycoDaimon

    HELP! Two brew-fails in a row: A thick/viscous batch, then a moldy one

    1. Any idea why booch that looks and tastes good would be thick and smily/viscous? We're not drinking it as 1. we don't love the texture and 2. I'm not sure what accounts for the consistency. Might it be a surplus of bacteria? Too cold? Is it recoverable or healthy as-is? 2. Does the green mold...
  2. MycoDaimon

    Infection VS. cultural change

    This is a 5-gallon batch of booch. Are those waxy-looking light flecks on the surface a sign of infection? How about the yellow? The weather has shifted where I live, and with it the conditions in which the culture is growing. So not sure if this is just a sign of change - or of trouble...
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