JoshRunciman
Well-Known Member
- Joined
- 11/9/12
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- 65
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guys,
Cubed a pale ale a few weeks ago. Transferred to fermenter and pitched the yeast today.
When I brewed the beer, I cooled it to below 80 (immersion chiller) so I could do a hop stand, and when I cubed I reckon the wort was around 60 degrees.
Because of this, I sanitised the cube, which was brand new. I came under on volume (20 litres) and as a result, there was some air in the cube (25 litre cube).
When I opened the cube today, air rushed out of the cube. it smelt pretty funky as well, kind of like a lambic but with an unpleasant aftertaste. I don't know enough about Brett to know if this is a Brett infection.
I'm worried that the beer has an infection of some sort, as a result ofcubing while the beer wasn't boiling hot. In hindsight, leaving air in the cube was also not a good idea.
Has anyone done something similar? Could this result in an infection?
Cubed a pale ale a few weeks ago. Transferred to fermenter and pitched the yeast today.
When I brewed the beer, I cooled it to below 80 (immersion chiller) so I could do a hop stand, and when I cubed I reckon the wort was around 60 degrees.
Because of this, I sanitised the cube, which was brand new. I came under on volume (20 litres) and as a result, there was some air in the cube (25 litre cube).
When I opened the cube today, air rushed out of the cube. it smelt pretty funky as well, kind of like a lambic but with an unpleasant aftertaste. I don't know enough about Brett to know if this is a Brett infection.
I'm worried that the beer has an infection of some sort, as a result ofcubing while the beer wasn't boiling hot. In hindsight, leaving air in the cube was also not a good idea.
Has anyone done something similar? Could this result in an infection?