So my latest BSDA is clearly infected. It tasted very tangy 2 weeks in and I suspected it may be infected. I actually opened up the carboy to let air in and see if a pellicle formed. Nothing did, but the latest sample I took has a noticeable sour taste....
The thing is, its pretty good as far as month old sours go. I have an amazing sour blend that I could build up and add to it to move things along. But Ive also heard that accidental sours are rarely worth it.
Im pretty sure I know what its from. I added 2lbs of candi syrup at high krausen. One of them was like chunky and congealed. It was like squeezing a pound of brown sugar out the little opening of the package. Mustve taken me 5min at least. pretty sure the contamination either came from that or got in while I was struggling with the damn candi syrup.
What do you guys think? Should I devote this carboy to souring it or just forget it happened and dump it?
The thing is, its pretty good as far as month old sours go. I have an amazing sour blend that I could build up and add to it to move things along. But Ive also heard that accidental sours are rarely worth it.
Im pretty sure I know what its from. I added 2lbs of candi syrup at high krausen. One of them was like chunky and congealed. It was like squeezing a pound of brown sugar out the little opening of the package. Mustve taken me 5min at least. pretty sure the contamination either came from that or got in while I was struggling with the damn candi syrup.
What do you guys think? Should I devote this carboy to souring it or just forget it happened and dump it?