I've had two batches in a row that turned out overcarbed for no obvious reason, and now I'm thinking they might be infected. Both batches tasted fine out of the carboy, but after three weeks of conditioning, they were very foamy.
They tasted good, however.
I vented both batches a couple of times and kept trying them. The carbonation level didn't really decrease, however, and after a couple of weeks the beers started to change - became thinner, more astringent.
My two questions are:
1) When a batch gets infected in the bottle, is it typical to get over-carbonation first before any off-flavors show up?
2) How likely is it that it could become infected on the brewing/fermentation side, but not have any signs of infection show up until bottle conditioning is finished?
I'm replacing all plastic parts of my bottling process today, as I'm bottling an IPA tomorrow. This has been so frustrating - I'm sure you all understand.
Thanks in advance.
Sent from my SCH-I545 using Home Brew mobile app
They tasted good, however.
I vented both batches a couple of times and kept trying them. The carbonation level didn't really decrease, however, and after a couple of weeks the beers started to change - became thinner, more astringent.
My two questions are:
1) When a batch gets infected in the bottle, is it typical to get over-carbonation first before any off-flavors show up?
2) How likely is it that it could become infected on the brewing/fermentation side, but not have any signs of infection show up until bottle conditioning is finished?
I'm replacing all plastic parts of my bottling process today, as I'm bottling an IPA tomorrow. This has been so frustrating - I'm sure you all understand.
Thanks in advance.
Sent from my SCH-I545 using Home Brew mobile app