hlmbrwng
Well-Known Member
Hey everyone. We bottled an imperial stout 6 weeks ago. We made 2 variants. For the regular one, we used vanilla bean and bourbon soaked French oak. For one variant we used scotch bonnet peppers, cacao nibs, bourbon soaked French oak cubes. The other variant we used cranberry, raisin, cacao nibs, and Bas-armognac soaked American oak cubes.
In the last one, with the fruit, there seems to be something at the top of the beer, floating on the surface. I am guessing that it bacteria from the fruit. We heated the fruit to about 175 so it wouldn't gelatinize. Maybe we didn't heat it long enough. The other possibility is that the American oak did something. All of the bottles of the other two beers were fine, so it wasn't an issue with clean bottles.
Here is a picture:
One question is, what are your thoughts on this?
Second is, can I "shake" the bottle a bit? I tried the beer at 1 month just to see if there was carbonation. Of course, there wasn't. But I decided stir up the yeast. I can see some sediment at the bottom of the bottle. I'm afraid to do this for the beer that is possibly infected. Will it make it worse? Or does it not really matter at this point? I'm wondering if the high ABV (12%) and carbon dioxide (if any present) will prevent it from spreading/growing, and that stirring it up will cause an issue.
In the last one, with the fruit, there seems to be something at the top of the beer, floating on the surface. I am guessing that it bacteria from the fruit. We heated the fruit to about 175 so it wouldn't gelatinize. Maybe we didn't heat it long enough. The other possibility is that the American oak did something. All of the bottles of the other two beers were fine, so it wasn't an issue with clean bottles.
Here is a picture:
One question is, what are your thoughts on this?
Second is, can I "shake" the bottle a bit? I tried the beer at 1 month just to see if there was carbonation. Of course, there wasn't. But I decided stir up the yeast. I can see some sediment at the bottom of the bottle. I'm afraid to do this for the beer that is possibly infected. Will it make it worse? Or does it not really matter at this point? I'm wondering if the high ABV (12%) and carbon dioxide (if any present) will prevent it from spreading/growing, and that stirring it up will cause an issue.