Hello All,
I just recently completed a batch of Festabrew Pale Ale at home, dry hopped with 2 oz cascades. I also made a batch at the BOP and the homebrew was much better, and only got better with time as it aged. Both batches were stored at about 54F, 12 C after bottle fermentation was complete (for the homebrew) and the BOP batch was filtered / carbonated then stored at 54F, 12 C.
The BOP batch became sour, and some cloudiness developed. Is this a sure sign of infection? The owner claimed that since it was a natural product, it had to be stored near refrigerated temperatures (40F, 4C). I am skeptical, but I thought I'd ask here to see if anyone had a similar experience. I just bottled another batch of Red Ale at the BOP and I don't want it to spoil if I store it at the wrong temperature.
Thanks for any help / guidance on this. If it does require lower temps, I'll have to resort to home brewing only.
I just recently completed a batch of Festabrew Pale Ale at home, dry hopped with 2 oz cascades. I also made a batch at the BOP and the homebrew was much better, and only got better with time as it aged. Both batches were stored at about 54F, 12 C after bottle fermentation was complete (for the homebrew) and the BOP batch was filtered / carbonated then stored at 54F, 12 C.
The BOP batch became sour, and some cloudiness developed. Is this a sure sign of infection? The owner claimed that since it was a natural product, it had to be stored near refrigerated temperatures (40F, 4C). I am skeptical, but I thought I'd ask here to see if anyone had a similar experience. I just bottled another batch of Red Ale at the BOP and I don't want it to spoil if I store it at the wrong temperature.
Thanks for any help / guidance on this. If it does require lower temps, I'll have to resort to home brewing only.