Athompson808
Member
It's an October fear in a 6.5 gallon Carboy. I've been lagering it in my basement for 6 days. I think the temperature there is a bit too high. Is it salvageable?
![image-2356801213.jpg image-2356801213.jpg](https://cdn.homebrewtalk.com/data/attach/66/66301-image-2356801213.jpg)
![image-1534711542.jpg image-1534711542.jpg](https://cdn.homebrewtalk.com/data/attach/66/66302-image-1534711542.jpg)
![image-2483943253.jpg image-2483943253.jpg](https://cdn.homebrewtalk.com/data/attach/66/66303-image-2483943253.jpg)
I think I will. I thought I sanitized like crazy, apparently not. Should I rack now and move to a cooler place or leave it like that?
Atonk said:If I saw that in my fermenter I'd be excited, only because I love sour beers. I agree with JLem - I think you could rack from under the pellicle and drink it quick if you keg, but it's already infected. Probably be a damn good sour in a few months.
earwig said:Is it safe to drink that? I don't know anything about sour beers except that I hate them.
Athompson808 said:It's been in cooler temperatures in the garage for the last few days, now it looks like this. Is that normal?
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