I do not have an infection, this is more of a curiosity thing at the moment.
In a beer that is 3.3 pH and at an ABV of 5.25%, what kind of infection COULD you get from adding fruit? Is there anything that could live on the fruit and take hold in that environment?
I've never soaked fruit in water with camden tablets, as some people recommend. I've always just had good luck with freezing the fruit first. What got me thinking about it is the fact that this beer is one that I've posted about recently on HBT and how it stalled on me at 1.041 with expected FG of 1.027. After adding the fruit, it actually woke it up and it is fermenting again.
The beer is split between 2 fermenters and one of them is clear so I can see it. There's nothing nasty growing on it and it looks to be pretty healthy, just fermenting again. But it just got me thinking is all.
So again, just curious, what kinds of things could get in that could infect the beer at the current pH and ABV levels? Is there all kinds of bacteria that could or is it pretty limited? Anyone gotten an infection in a sour beer from adding fruit?
In a beer that is 3.3 pH and at an ABV of 5.25%, what kind of infection COULD you get from adding fruit? Is there anything that could live on the fruit and take hold in that environment?
I've never soaked fruit in water with camden tablets, as some people recommend. I've always just had good luck with freezing the fruit first. What got me thinking about it is the fact that this beer is one that I've posted about recently on HBT and how it stalled on me at 1.041 with expected FG of 1.027. After adding the fruit, it actually woke it up and it is fermenting again.
The beer is split between 2 fermenters and one of them is clear so I can see it. There's nothing nasty growing on it and it looks to be pretty healthy, just fermenting again. But it just got me thinking is all.
So again, just curious, what kinds of things could get in that could infect the beer at the current pH and ABV levels? Is there all kinds of bacteria that could or is it pretty limited? Anyone gotten an infection in a sour beer from adding fruit?