hendenburg2
Well-Known Member
So I'm fairly certain I've got an infected beer, there's white flecks forming around the cherries and barrel staves that I added in secondary.
I boiled/steamed both of them before adding, but I'm not certain where it came from. At this point, it doesn't really matter.
So I have a couple-fold question -
1) Stopping the infection. I added potassium metabisulfite (kills active microbes) and potassium sorbate (prevents cells from dividing) as per the instructions on the packaging for 6 gallons (5 tsp sorbate, 1/2 tsp metabisulfite). Will this be enough to kill off any bacteria?
2) Preventing the infection from spreading. What steps should I take to prevent it from spreading to my other beer that's in primary right now, as well as from hanging around and infecting future batches?
I boiled/steamed both of them before adding, but I'm not certain where it came from. At this point, it doesn't really matter.
So I have a couple-fold question -
1) Stopping the infection. I added potassium metabisulfite (kills active microbes) and potassium sorbate (prevents cells from dividing) as per the instructions on the packaging for 6 gallons (5 tsp sorbate, 1/2 tsp metabisulfite). Will this be enough to kill off any bacteria?
2) Preventing the infection from spreading. What steps should I take to prevent it from spreading to my other beer that's in primary right now, as well as from hanging around and infecting future batches?
