GrumpyPaul
Well-Known Member
Wheat beer.
Three weeks in
14 days at 18.
7 at crash chill around zero.
Three weeks in
14 days at 18.
7 at crash chill around zero.
Is it farked...
- Thread starter GrumpyPaul
- Start date
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GrumpyPaul
Well-Known Member
Tastes ok.
Fg is 1.005
About 5 points lower than it should be.
Keg it or tip it?
Fg is 1.005
About 5 points lower than it should be.
Keg it or tip it?
Smell it, taste it, spit - tip it
Clean and sterilise the bejesus out of everything, next time pitch enough yeast to make sure it ferments out in less than 7 days, its a wheat, don't crash chill just package when it hits FG.
Mark
Clean and sterilise the bejesus out of everything, next time pitch enough yeast to make sure it ferments out in less than 7 days, its a wheat, don't crash chill just package when it hits FG.
Mark
michaeld16
Well-Known Member
Impressive pellicle there mate my guess is she's snail food. What's it taste like out of interest
GrumpyPaul
Well-Known Member
Tastes the same as the first lot from same batch.
Maybe a bit thinner.
No sign of any funky, sour or weird tastes.
This was no chilled and second cube didn't quite fill to the brim. So maybe infection took hold at cube stage...
But there was no sign of swelling or even gas build up in the cube, so I assumed it was fine.
Maybe a bit thinner.
No sign of any funky, sour or weird tastes.
This was no chilled and second cube didn't quite fill to the brim. So maybe infection took hold at cube stage...
But there was no sign of swelling or even gas build up in the cube, so I assumed it was fine.
technobabble66
Meat Popsicle
Acetobacter?
Do you like vinegar?
Either way, looks aerobic, so you might be able to bottle/keg the lower 1/2 to 2/3rds. Maybe.
I bottled an Amber last year that got an infection that looked the same. Most of the bottles showed the tiniest sign of the bug carrying over onto the liquid surface, but the growth was halted by the lack of O2 i guess. Anyway, they got drunk - tasted ~OK, just not great So it depends on whether you can be bothered & want to save the cash invested, or just toss it.
TBH, for a simple wheat, i'd just toss it & start again.
Do you like vinegar?
Either way, looks aerobic, so you might be able to bottle/keg the lower 1/2 to 2/3rds. Maybe.
I bottled an Amber last year that got an infection that looked the same. Most of the bottles showed the tiniest sign of the bug carrying over onto the liquid surface, but the growth was halted by the lack of O2 i guess. Anyway, they got drunk - tasted ~OK, just not great So it depends on whether you can be bothered & want to save the cash invested, or just toss it.
TBH, for a simple wheat, i'd just toss it & start again.
GalBrew
Well-Known Member
Yes, very nice pellicle indeed.
TheWiggman
Haters' gonna hate
If you're bottling I'd be wary that the fermenting hasn't finished. Could have a bomb risk on your hands. Likewise, if you keg you might infect the keg and regret the decision. Unless you're handy with your nuking practices which you would want be be with that fermenter.
Danscraftbeer
Well-Known Member
I'm trying to brew an unhoped wheat malt cider Vinegar at the moment. Infecting it as much as I can with Vinegar mother slush and its taken me a month with added aeration to get a result like that!
Whats the secret?
Whats the secret?
WarmerBeer
Well-Known Member
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You could leave it for 3 years, and hope for a great lambic.
manticle
Standing up for the Aussie Bottler
Yes.
Farked.
Could be aged into a good sour or drunk fresh but as a regular, yum, forget about me beer, it has the wrong haircut.
Farked.
Could be aged into a good sour or drunk fresh but as a regular, yum, forget about me beer, it has the wrong haircut.
