joyceman
Well-Known Member
I racked a stout (OG 1079) onto 5 lbs of cherries (half frozen & half canned) & 4 oz of nibs about 3 weeks ago. The original plan was to let it sit until the end of the month and bottle. I checked yesterday and there are spots of mold growing on the cherries floating on the top of my fermenter. Everything I read made me think I was OK with fresh frozen, next time I vodka bath the bastards.
This is my first infection, if mold counts as one, and im looking for advice on handling it. My first thought was to rack the bottom 4 gals out from underneath and bottle ASAP. I might even rack the remaining top gallon into seperate fermenter to see what develops.
Will I get the chocolate flavor I wanted from just 3 weeks on ths nibs? Should I consider adding some cocoa powder or choc extract at bottling? Whats a good benchmark for how much to use of either?
Assuming I bottle like described above, whats my likelihood of bombs? Should I refridgerate as soon as carbed?
Any other advice?
This is my first infection, if mold counts as one, and im looking for advice on handling it. My first thought was to rack the bottom 4 gals out from underneath and bottle ASAP. I might even rack the remaining top gallon into seperate fermenter to see what develops.
Will I get the chocolate flavor I wanted from just 3 weeks on ths nibs? Should I consider adding some cocoa powder or choc extract at bottling? Whats a good benchmark for how much to use of either?
Assuming I bottle like described above, whats my likelihood of bombs? Should I refridgerate as soon as carbed?
Any other advice?