redmactruck
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- Joined
- 9/3/11
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Hi Guys, Just experiencing my 1st lactobacillus infection after years of brewing. Lucky I expect.
But what to do with the fermentor??? Is it now delegated to sour beers.
The beer infected happens to be an AG hefeweizen fermented with Danstar Munich german yeast. Now 3 weeks in the bottle. It is way too tart to be a yeast character IMO. Certainly did not pick it up the until about week or so old. Thought the beer was quite good before this. I'm going to mix some fruit syrups -- "False Lambic" anyone
Cheers
:blink:
But what to do with the fermentor??? Is it now delegated to sour beers.
The beer infected happens to be an AG hefeweizen fermented with Danstar Munich german yeast. Now 3 weeks in the bottle. It is way too tart to be a yeast character IMO. Certainly did not pick it up the until about week or so old. Thought the beer was quite good before this. I'm going to mix some fruit syrups -- "False Lambic" anyone
Cheers
:blink: