DerekWalter
New Member
Still a little green to home brewing, looking for a bit of help
I have been working on a Chili Beer, partial mash and I am concerned about a bacterial contamination
Everything started out fine, batch was brewed and put into primary
OG 1.062
After 7 days in Primary I transferred into my secondary
SG 1.04
7 days later I washed, sanitised, and added the meat of a Anaheim, jalapeño, garden chili, and poblano chili pepers.
5 days after I checked gravity and flavor
Gravity: 1.02 Flavor: strong Chili, no Heat
I sanitized and added the seeds and pits of a jalapeño and 1/2 a habanero
2 days later a krausen formed (slightly milky in appearance) and the whole carboy has been off gassing like crazy, no foul smell is detected from my airlock, just a spice smell
I am unsure if I am still ok, or if when I added the Chili Pits I introduced a bacteria that is eating the beer?
I have been working on a Chili Beer, partial mash and I am concerned about a bacterial contamination
Everything started out fine, batch was brewed and put into primary
OG 1.062
After 7 days in Primary I transferred into my secondary
SG 1.04
7 days later I washed, sanitised, and added the meat of a Anaheim, jalapeño, garden chili, and poblano chili pepers.
5 days after I checked gravity and flavor
Gravity: 1.02 Flavor: strong Chili, no Heat
I sanitized and added the seeds and pits of a jalapeño and 1/2 a habanero
2 days later a krausen formed (slightly milky in appearance) and the whole carboy has been off gassing like crazy, no foul smell is detected from my airlock, just a spice smell
I am unsure if I am still ok, or if when I added the Chili Pits I introduced a bacteria that is eating the beer?