Hello guys in gals, I recently got back into brewing but have probably done 40'ish extract kits over the years.
My third batch since getting back into it was an imperial farmhouse ale that my wife selected. It is by far the biggest beer I have ever done, 11%, so I expected an energetic fermentation. I have a big mouth bubbler which are known for blowing the lid off so I always put several handweights on the lid for prevention. On the very first night in the fermenter this batch blew the lid, weights and all. I caught it early and with so much positive pressure I sealed things back up and didn't worry much.
Today, two weeks later I was transferring to a secondary and found one of the weights in the trub!! The weight was one of the aerobic styles so it has foam padding covering the entire thing , most likely full of funk. The beer war clear while I was transferring. I haven't done a farmhouse all before but it didn't smell terrible, just boozy as hell.
So this has to lead to an infection right? I haven't experienced one before but that weight had to be full of bacteria. It is supposed to age for another 8 weeks so I would rather not waste that time if it is guaranteed to be ruined.
Thanks for reading, cheers.
My discovery......
My third batch since getting back into it was an imperial farmhouse ale that my wife selected. It is by far the biggest beer I have ever done, 11%, so I expected an energetic fermentation. I have a big mouth bubbler which are known for blowing the lid off so I always put several handweights on the lid for prevention. On the very first night in the fermenter this batch blew the lid, weights and all. I caught it early and with so much positive pressure I sealed things back up and didn't worry much.
Today, two weeks later I was transferring to a secondary and found one of the weights in the trub!! The weight was one of the aerobic styles so it has foam padding covering the entire thing , most likely full of funk. The beer war clear while I was transferring. I haven't done a farmhouse all before but it didn't smell terrible, just boozy as hell.
So this has to lead to an infection right? I haven't experienced one before but that weight had to be full of bacteria. It is supposed to age for another 8 weeks so I would rather not waste that time if it is guaranteed to be ruined.
Thanks for reading, cheers.
My discovery......