Kevin Dean
Well-Known Member
This isn't a "is my batch infected" question. My batch is, without doubt, infected. The mold on it has grown pretty fast the last few days. My questions are a bit more specific.
First, a little side info. It's a slightly mismeasured version of Yuri's Thunderstruck Pumpkin ale and it was just dandy up until I racked to secondary. Even for the first week it was pretty good, with small spots up top that COULD have been yeast clumps.
Sadly, after about a week and a half, I'm certain its' mold.
How long does mold take to grow? I'm wondering if this batch was infected when it went into primary or if (as I believe) it was contaminated during racking to secondary?
It spent a week (fine) in the primary and mold was CLEARLY mold after 1.5 weeks in the secondary.
Is mold contamination usually airborne, or is the most likely cause something else.
Thank a bunch.
First, a little side info. It's a slightly mismeasured version of Yuri's Thunderstruck Pumpkin ale and it was just dandy up until I racked to secondary. Even for the first week it was pretty good, with small spots up top that COULD have been yeast clumps.
Sadly, after about a week and a half, I'm certain its' mold.
How long does mold take to grow? I'm wondering if this batch was infected when it went into primary or if (as I believe) it was contaminated during racking to secondary?
It spent a week (fine) in the primary and mold was CLEARLY mold after 1.5 weeks in the secondary.
Is mold contamination usually airborne, or is the most likely cause something else.
Thank a bunch.