Been brewing for years, but this is a first for me.
I made an all grain brew 3 months ago. It’s been fermenting since. About 2-3 weeks ago, I noticed that it was starting to turn black from the top down. The amount of black liquid is still getting bigger. Anyone have any idea what kind of infection/bacteria would cause this?
Pulled a sample. It smells a little like soy sauce to me. My wife disagrees. She thinks it smells like fermented fruit. Taste is sour/winey/pungent.
Here was my mash bill:
White wheat
Barley
Flaked barley
Rice hulls
Starting gravity was 1.072. Finish gravity was 1.010.
Could it be oxidation? Bacteria of some kind? Wild yeast? While it is a dumper, want to try to learn from it.
I made an all grain brew 3 months ago. It’s been fermenting since. About 2-3 weeks ago, I noticed that it was starting to turn black from the top down. The amount of black liquid is still getting bigger. Anyone have any idea what kind of infection/bacteria would cause this?
Pulled a sample. It smells a little like soy sauce to me. My wife disagrees. She thinks it smells like fermented fruit. Taste is sour/winey/pungent.
Here was my mash bill:
White wheat
Barley
Flaked barley
Rice hulls
Starting gravity was 1.072. Finish gravity was 1.010.
Could it be oxidation? Bacteria of some kind? Wild yeast? While it is a dumper, want to try to learn from it.