Slight sour infection Freeze or not

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Helles

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Got a BIPA with a slight sourness to it
It has finished fermenting CC'd
Does anyone think freezing it now will stop infection from taking over
I do like the beer as it is
Has been CC'd for a week now
Would be ready to keg next sunday when i have time to do it
Could freeze for a few days if it will help ?
 
Good question

It depends on whatever caused the infection can survive freezing
 
hmmm... its only going to come back once your beer thaws. Could try and sterile filtering with a 0.5 micron filter?
 
It just drink it quicksmart!!! Did you use acidulated malt?

Edit: I ask about acidulated because a couple brews I've made have had a not-bad tartness that's faded after a month. Experimentation has shown it's been from the acidulated malt I've used in a spasm of pH-induced inexperienced enthusiasm.
 
I don't think freezing it will do anything useful. Generally most infections do not progress in a hurry when they are cold anyhow - that's most the reason all your food is in the fridge. I'd just make sure it stays cold, be it in keg or otherwise. And keep oxygen off it - common souring bacteria depend on it.
 
Thanks guys
Wont be freezing it
Was just an idea i came up with
If anyone had tried it and it worked i would have tried
 

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