Hi folks,
My first beer got infected (it tastes sour and folks from the local homebrew club tasted and confirmed). They suggested I stick it in the fridge and drink it soon in case of bottle bombs, which I've done.
In How To Brew Palmer talks about sour beers in the Common Problems section (http://howtobrew.com/book/section-4/is-my-beer-ruined/common-problems) and seems to say that it's not a big deal. "If you don't like the taste, then pour it out", "This type of beer is very refreshing and is excellent with heavy food.", etc.
However, in the "overcarbonated" section, he says that there are some bugs that will keep fermenting the beer until there's nothing left and this is when bottle bombs are an issue. I find that the beer is overcarbonated but that's probably because I miscalculated the bottling sugar.
I guess my question is: How do you tell the difference between a bottle-bomb causing infection and a harmless one?
Thanks
My first beer got infected (it tastes sour and folks from the local homebrew club tasted and confirmed). They suggested I stick it in the fridge and drink it soon in case of bottle bombs, which I've done.
In How To Brew Palmer talks about sour beers in the Common Problems section (http://howtobrew.com/book/section-4/is-my-beer-ruined/common-problems) and seems to say that it's not a big deal. "If you don't like the taste, then pour it out", "This type of beer is very refreshing and is excellent with heavy food.", etc.
However, in the "overcarbonated" section, he says that there are some bugs that will keep fermenting the beer until there's nothing left and this is when bottle bombs are an issue. I find that the beer is overcarbonated but that's probably because I miscalculated the bottling sugar.
I guess my question is: How do you tell the difference between a bottle-bomb causing infection and a harmless one?
Thanks