AlienVortex
Member
- Joined
- May 4, 2019
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- 7
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I just attempted to brew a .5% pale ale (no pilsner malt used), 60 min boil. The grain bill consisted of Maris Otter, Crystal and Carafoam. The resulting beer has a _very_ strong creamed corn smell that you can smell a mile away.
I've been concerned the entire time about getting the pH in a safe zone for this beer, but I wasn't successful. The final pH has settled at 4.8.
I was considering pumping CO2 through the dip tube to drive out the DMS, but at this point I'm just worried about a bacterial infection and whether this is safe to drink.
My question, would such a strong smell of DMS indicate that this has to be a bacterial infection as there are no Pilsner malts in the grain bill, and with the pH where it is should I dump it?
I've been concerned the entire time about getting the pH in a safe zone for this beer, but I wasn't successful. The final pH has settled at 4.8.
I was considering pumping CO2 through the dip tube to drive out the DMS, but at this point I'm just worried about a bacterial infection and whether this is safe to drink.
My question, would such a strong smell of DMS indicate that this has to be a bacterial infection as there are no Pilsner malts in the grain bill, and with the pH where it is should I dump it?
