I found it quite hard to find some info on this on google/forums so thought I'd ask!
I recently made a 1G wheat beer which I split in 2 and added raspberries to one, strawberries to the other. After a week or so they developed a sour smell and taste, with small ice-like chunks on the surface. Verdict: lacto infection!
I'm quite adventurous, so riding it out. Sadly the bastard seemed to spread to its neighbour which was an old peculiar clone, which I bottled to try and save.
Anyway, I'm paranoid about my future brew getting infected. It's been in primary for 8 days, and there are tiny white floaties: probably harmless. But! Does dry hopping kill or at least inhibit lacto growth?
The bucket was washed throughly, dishwashed, and sanitised between uses.
I recently made a 1G wheat beer which I split in 2 and added raspberries to one, strawberries to the other. After a week or so they developed a sour smell and taste, with small ice-like chunks on the surface. Verdict: lacto infection!
I'm quite adventurous, so riding it out. Sadly the bastard seemed to spread to its neighbour which was an old peculiar clone, which I bottled to try and save.
Anyway, I'm paranoid about my future brew getting infected. It's been in primary for 8 days, and there are tiny white floaties: probably harmless. But! Does dry hopping kill or at least inhibit lacto growth?
The bucket was washed throughly, dishwashed, and sanitised between uses.