Ok, so I brewed up 1.5 batch of Founders Breakfast Stout for Learn To Brew day with my club. During the brew process I had an issue where the pump got clogged with cocoa nibs. It was an aggravating problem, but I muddled through and ended up with a 5 gallon keg of wort plus about 2.5 gallons of extra wort.
I fermented each and to the half batch I secondaried with oak and bourbon to emulate a KBS.
The 5 gallons I secondaried in my plastic BMB. When I went to keg I noticed the the small bubbles had started growing strings outward and there was a general coating on the surface that was obviously an infection.
I kegged it anyway because I was out of kegged homebrew and I wonder how long it will take before it starts to get nasty. Any ideas?
Right now it tastes ok, but it's still flat so I am sure it will improve over the next week or so.
I'm not sure how it got infected, but it *could* have been from the keg I used to bring the wort home, or the bucket fermentor. I washed and sanitized both of them like crazy. It may just have been from all of the messing around I had to do to get the wort pumped through the CFC.
I fermented each and to the half batch I secondaried with oak and bourbon to emulate a KBS.
The 5 gallons I secondaried in my plastic BMB. When I went to keg I noticed the the small bubbles had started growing strings outward and there was a general coating on the surface that was obviously an infection.
I kegged it anyway because I was out of kegged homebrew and I wonder how long it will take before it starts to get nasty. Any ideas?
Right now it tastes ok, but it's still flat so I am sure it will improve over the next week or so.
I'm not sure how it got infected, but it *could* have been from the keg I used to bring the wort home, or the bucket fermentor. I washed and sanitized both of them like crazy. It may just have been from all of the messing around I had to do to get the wort pumped through the CFC.