tandpbrewing
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I have a pumpkin brew in secondary right now. Its developed a white skin on top of the beer, looks like an infection. In fact looks identical to the last batch that I bottled, that one had sat in secondary for 3 months, so I felt like it was probably caused by that. I think the carboy I'm using may have been the same one as that batch (sanitized with starsan of course)
This was my first experience with dry yeast (and maybe last). It does not have the hairy mold look, but I'm guessing it is some sort of infection. I have not tasted it since this developed.
I was thinking I will try racking to another carboy and leaving that behind (which I don't think works because as long as a tiny bit gets in there it will grow again). And if that doesn't work I was thinking I would throw this back into the brew pot and heat it up.
I know alcohol boils off at 172.9* and most infections including mold should be killed off by temperatures above 140* or so I was thinking maybe reheat the beer to about 150*
Am I correct in thinking that this will kill the infection and I shouldn't lose the alcohol??
Of course this will also kill my yeast that I need for carbonating.
Are there any other options to carbonate other than reintroducing yeast (or of course kegging, which I'm not quite able to do yet)?
If not, how much yeast do I reintroduce, or does that not matter as long as I add the right amount of priming sugar?
Let me know what you think.
This was my first experience with dry yeast (and maybe last). It does not have the hairy mold look, but I'm guessing it is some sort of infection. I have not tasted it since this developed.
I was thinking I will try racking to another carboy and leaving that behind (which I don't think works because as long as a tiny bit gets in there it will grow again). And if that doesn't work I was thinking I would throw this back into the brew pot and heat it up.
I know alcohol boils off at 172.9* and most infections including mold should be killed off by temperatures above 140* or so I was thinking maybe reheat the beer to about 150*
Am I correct in thinking that this will kill the infection and I shouldn't lose the alcohol??
Of course this will also kill my yeast that I need for carbonating.
Are there any other options to carbonate other than reintroducing yeast (or of course kegging, which I'm not quite able to do yet)?
If not, how much yeast do I reintroduce, or does that not matter as long as I add the right amount of priming sugar?
Let me know what you think.