Dear Fellas,
I've brewed a 10 gallon batch of a session IPA (1.051 OG) about three weeks ago and a really weird thing happened and I am hoping you could help me.
Fermentation went fine (i've pitched 3 packs of US05) for a couple of weeks, starting at 62º - for like 4 days - and then raising it up to 70º, when apparently it stopped (FG was 1.013 - a little high for my mash schedule).
I then racked the beer to a couple of corny kegs (both flushed with CO2) and dry hopped each with 4-5 oz of simcoe, cascade and ahtanum. Both kegs were kept outside, with temperature varying between 60 and 80 degrees.
Today (after 5 days of dry hopping), I went to rack the beer to a serving keg to fine it and start carbonation. The beer in one of the kegs had attenuated a little (FG was 1.009) and was kinda carbonated.
The second keg, on the other hand, exploded (after a really hard time opening it) with a really crazy and foamy type of krausen. Once I took a gravity reading, the FG was 1.007.
What do you guys think happened? Was it only the end of fermentation or do you consider it might have gotten an infection? The aroma is kinda weird, but I can't quite think of it yet as spoiled or sour.
Cheers
I've brewed a 10 gallon batch of a session IPA (1.051 OG) about three weeks ago and a really weird thing happened and I am hoping you could help me.
Fermentation went fine (i've pitched 3 packs of US05) for a couple of weeks, starting at 62º - for like 4 days - and then raising it up to 70º, when apparently it stopped (FG was 1.013 - a little high for my mash schedule).
I then racked the beer to a couple of corny kegs (both flushed with CO2) and dry hopped each with 4-5 oz of simcoe, cascade and ahtanum. Both kegs were kept outside, with temperature varying between 60 and 80 degrees.
Today (after 5 days of dry hopping), I went to rack the beer to a serving keg to fine it and start carbonation. The beer in one of the kegs had attenuated a little (FG was 1.009) and was kinda carbonated.
The second keg, on the other hand, exploded (after a really hard time opening it) with a really crazy and foamy type of krausen. Once I took a gravity reading, the FG was 1.007.
What do you guys think happened? Was it only the end of fermentation or do you consider it might have gotten an infection? The aroma is kinda weird, but I can't quite think of it yet as spoiled or sour.
Cheers