John Mertic
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- Joined
- Apr 1, 2019
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- 5
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It's actually been in your primary for 6 weeks now. Is that picture how it looks right now at this moment?Did an Irish Red ( first BIAB! ) and Irish Dry Stout extract kit. Active fermentation kicked in heavy today- blew the airlock out of my carboy doing the Dry Stout!
You posted this on April 1:
It's actually been in your primary for 6 weeks now. Is that picture how it looks right now at this moment?
Or did it become worse, more bubbles, haze on top, a white/off-white skin/pellicle?
It's definitely an infection, but it may still taste OK. Or not.
It doesn't look good. But, why primary so long? I know that many do long primaries, others transfer to secondary for weeks on end. Neither is necessary. Reach final gravity then a few days to be sure and allow the yeast to clean up off flavors (if any) then package. It might not help if the contamination was already done. But it lessens the risk.
We've all been there I think.Honestly - time got away from me. Was also looking to bottle this and the Irish Dry Stout next to it at the same time, which the latter I was letting go an extra week.
We've all been there I think.
I would first taste it before spending time on bottling it, in case it's not good enough. It will be flat beer at that point, so you'll need to extrapolate some of the missing mouthfeel, flavor, and cold sensation.
Adhere to @RPh_Guy's notes above regarding bottling. Small infections aren't the end of our endeavors. It looks pretty innocent now, but could grow larger.
What sanitizer did/do you use?
Cleaning works too, and is less expensive/wasteful.You need to buy a new fermentor
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