I am usually really careful around sterlisation but suspect I have just slipped up. Ah well, have the ingredients for a wheat beer in reserve. Guess the best thing to do is get back on the horse!
Infection???
-
clootie
Infection???
Had to throw 12 litres of AG out this morning. Brewed a batch of Styrian Stunner 2 weeks ago. Planned to either bottle or move to secondary after a week to ten days but have had a nightmare fortnight and just couldn't find the time to do it. Used the standard recipe (just scaled down) with Nottigham yeast. After a day there was a thick firm yeast which stayed for a week. Because I am fermenting 12 litres in a 5 gallon FV I always keep the beer under an airlock even when the yeast head is present. As you would expect, when the fermentation slowed the yeast began to subside but even up to the last couple of days there has been a residue left on the surface. I thought this was yeast but the colour changed from quite dark to almost white. Before steriling bottles I took a sample (suspecting something wasn't quite right). It had fermented out ok but tasted awful. It really did not taste anything like I have experienced before. Sometimes some of the brews I have made (especially from the cheaper kits I used to use) didn't exactly taste great when bottled but this one tasted nothing like beer, just like murky water with a really stale taste. I am usually really careful around sterlisation but suspect I have just slipped up. Ah well, have the ingredients for a wheat beer in reserve. Guess the best thing to do is get back on the horse!
I am usually really careful around sterlisation but suspect I have just slipped up. Ah well, have the ingredients for a wheat beer in reserve. Guess the best thing to do is get back on the horse!-
clootie
Re: Infection???
Cheers TT, I'll make bloody sure itis a good one!Titanium Tone wrote:Chin up next one will be good. TT.