OldDogBrewing
Well-Known Member
- Joined
- Jun 11, 2020
- Messages
- 407
- Reaction score
- 324
Last week I made an spontaneous ferm beer, after around 5 days fermenting quite violently (it blew off 3 times) I just checked the actual gravity and it just attenuated 15% of the sugars present in the wort
I mashed at 70°C and added a spoon of flour to the boil to avoid a turbid mash, the wort is pretty unfermentable, but is it that unfermentable or I have something else in my wort that isn't yeast that caused the vigorous reaction?
I basically have a week old wort with only 1% ABV so I'm quite worried about what can be living in there, as there is no alcohol to kill it, the yeast should have had outgrown anything by now but anything that was there before is probably alive as there is nearly no alcohol to kill it, it smells like fermentation, just a bit like fish fermented sauce
Should I keep the wort and see what happens in maybe a couple weeks to a months? Or is it too dangerous and its a dumper?
I mashed at 70°C and added a spoon of flour to the boil to avoid a turbid mash, the wort is pretty unfermentable, but is it that unfermentable or I have something else in my wort that isn't yeast that caused the vigorous reaction?
I basically have a week old wort with only 1% ABV so I'm quite worried about what can be living in there, as there is no alcohol to kill it, the yeast should have had outgrown anything by now but anything that was there before is probably alive as there is nearly no alcohol to kill it, it smells like fermentation, just a bit like fish fermented sauce
Should I keep the wort and see what happens in maybe a couple weeks to a months? Or is it too dangerous and its a dumper?