tchuklobrau
Well-Known Member
Well to start off i do not think i have anything wrong with my beer. This recipe i just made is a belgian dubbel with alot of red currant pulp added to the primary(the juice will go in the secondary). While i was careful and boiled the berries before adding them, the chance of infection is always there.
After only a 4 hour lag(loving making starters) i have airlock activity. While all smells like a belgian2x( yes im an airlock sniffer), i was just wondering if bacteria would give it a different odor while fermenting?
After only a 4 hour lag(loving making starters) i have airlock activity. While all smells like a belgian2x( yes im an airlock sniffer), i was just wondering if bacteria would give it a different odor while fermenting?