ChappysBrewing
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- Joined
- Mar 2, 2017
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Okay so I thought I was getting a hang of just brewing in general but this has just kinda got me puzzled I must say.
So I brewed a batch close to 26 gallons after my 60min boil and it was going to be a sour beer in which I was behind with some of my prep such as getting my lactobacillus starters ready but went ahead and brewed anyways because I had the time. I know that my beers need to stay around 90 degrees as thats the temp the lacto likes. So I pump all the wort into 4 buckets, throw the lids and airlocks on and put em in my fermentation chamber with adding nothing to them. I have a heat wrap on each and they're controlled by a temp controller to keep em at that temp. Well I went out yesterday (less than 2 days after the beer is done) as I am going to look at my starters and all 4 beers are currently fermenting and the beer has pushed liquid into the airlocks and dont know why this could/would have happened.
I will say that 3 of the 4 buckets had beers in them as of that day but moved those beers (sours that had only been treated with lacto and beer yeast) into another vessle and added my brett. I went ahead and put each of the buckets on 1 of those washers and then hand washed everything with PBW (I wash ever piece of equipment before I brew). So I would assume the buckets would have been pretty decently clean and definitely didn't have any leftovers. 1 of the buckets I had not used with sours yet so was more or less a brand new buckets.
How in the world are my beers fermenting without adding any type of yeast or anything to them? Or why do I have this krausen (havent tested to see if my abv has dropped just each have activity going on in the airlock and the 1 I quickly opened and closed was full of bubbles and looked like yeast growth from a normal beer).
I finally have my lacto starters and was thinking of adding them, but dont believe they will get sour if it is yeast that is fermenting the beers and turning the sugars into alcohol. Not really sure what to do as yeah the temp is still around 90 degrees so even if the wort somehow is turned into beer, I dont know how well its going to taste as its been fermenting at 90 instead of the normal although I was actually going to lager this with a Kolsch strain. Yeah so you could say I am quite confused and dont know what to do with all of this wort/beer
So I brewed a batch close to 26 gallons after my 60min boil and it was going to be a sour beer in which I was behind with some of my prep such as getting my lactobacillus starters ready but went ahead and brewed anyways because I had the time. I know that my beers need to stay around 90 degrees as thats the temp the lacto likes. So I pump all the wort into 4 buckets, throw the lids and airlocks on and put em in my fermentation chamber with adding nothing to them. I have a heat wrap on each and they're controlled by a temp controller to keep em at that temp. Well I went out yesterday (less than 2 days after the beer is done) as I am going to look at my starters and all 4 beers are currently fermenting and the beer has pushed liquid into the airlocks and dont know why this could/would have happened.
I will say that 3 of the 4 buckets had beers in them as of that day but moved those beers (sours that had only been treated with lacto and beer yeast) into another vessle and added my brett. I went ahead and put each of the buckets on 1 of those washers and then hand washed everything with PBW (I wash ever piece of equipment before I brew). So I would assume the buckets would have been pretty decently clean and definitely didn't have any leftovers. 1 of the buckets I had not used with sours yet so was more or less a brand new buckets.
How in the world are my beers fermenting without adding any type of yeast or anything to them? Or why do I have this krausen (havent tested to see if my abv has dropped just each have activity going on in the airlock and the 1 I quickly opened and closed was full of bubbles and looked like yeast growth from a normal beer).
I finally have my lacto starters and was thinking of adding them, but dont believe they will get sour if it is yeast that is fermenting the beers and turning the sugars into alcohol. Not really sure what to do as yeah the temp is still around 90 degrees so even if the wort somehow is turned into beer, I dont know how well its going to taste as its been fermenting at 90 instead of the normal although I was actually going to lager this with a Kolsch strain. Yeah so you could say I am quite confused and dont know what to do with all of this wort/beer