Joewalla88
Well-Known Member
I was doing an experiment where I boiled up a 3 gallon wheat extract batch. I added some yogurt and probiotics, split it into three 1 gallon carboys to let it sour over a day or two. My plan was to pitch dregs that I'd propped up from 3 different commercial beers, and see how they compared when they were finished. After 2 day they were all ropey, and putting off massive co2. I pitched the mostly brett dregs anyway, but I may have lost some right away when the carboys began to foam back over. What would cause ropiness and such a massive output of CO2? And in such a short amount of time.