Hey guys so opened up my Rye pale ale today to find what I'm pretty sure is my first infection. Looks to me like the beginning of a pellicle, the bubbles between yeast rafts and the White bits up the side of the bucket.
So I need some experience from others. I'd consider letting it sour out, do you think there is a chance it will turn out well? How long will this bucket be out of commission for to fully ferment the beer? My ambient temps are between 50-65 will this slow down the souring?
So things I'm considering is that it as a rye pale with 40% rye and fair amount of hops, how will this effect the souring? Would throwing in some sort of fruit be something to consider?
Never thought too much of going down this path but now that it's happened I figure why not...
Ps here's a pic for those who are curious
So I need some experience from others. I'd consider letting it sour out, do you think there is a chance it will turn out well? How long will this bucket be out of commission for to fully ferment the beer? My ambient temps are between 50-65 will this slow down the souring?
So things I'm considering is that it as a rye pale with 40% rye and fair amount of hops, how will this effect the souring? Would throwing in some sort of fruit be something to consider?
Never thought too much of going down this path but now that it's happened I figure why not...
Ps here's a pic for those who are curious