Hi,
I've done a few kettle sours (typical BIAB mash, quick boil, cool to 95*, add lactic acid to adjust pH, then 1-2 days with a few Swanson probiotic pills, etc). But due to out-of-town scheduling, with my most recent kettle sour I needed to leave the kettle at room temp for 4 days. When I went to proceed, there were some small slightly blue-ish star shaped colonies - maybe 2-3mm in total size.
Unfortunately I didn't photograph them (I know... stupid move) but instead just spooned them out of the kettle. I check the SG post souring and usually it's the same as pre-souring. But this time is was 10pts lower. From 1.07 to 1.06. Am I correct in assuming the contamination was from a yeast like Brett? And not mold or other bacteria. I am under the impression that mold or other bacteria wouldn't eat the sugar like that. Oh and it smelled pretty good; a bit of a mint aroma.
thanks!
-Ellis
I've done a few kettle sours (typical BIAB mash, quick boil, cool to 95*, add lactic acid to adjust pH, then 1-2 days with a few Swanson probiotic pills, etc). But due to out-of-town scheduling, with my most recent kettle sour I needed to leave the kettle at room temp for 4 days. When I went to proceed, there were some small slightly blue-ish star shaped colonies - maybe 2-3mm in total size.
Unfortunately I didn't photograph them (I know... stupid move) but instead just spooned them out of the kettle. I check the SG post souring and usually it's the same as pre-souring. But this time is was 10pts lower. From 1.07 to 1.06. Am I correct in assuming the contamination was from a yeast like Brett? And not mold or other bacteria. I am under the impression that mold or other bacteria wouldn't eat the sugar like that. Oh and it smelled pretty good; a bit of a mint aroma.
thanks!
-Ellis