sonetlumiere85
Well-Known Member
- Joined
- Jan 19, 2008
- Messages
- 389
- Reaction score
- 5
Hey guys,
I transferred my kriek into secondary a few weeks back, on top of two cans of Oregon cherry puree. I rigged up a blowoff tube into a bucket of sanitizer, but I think the tube was too long for the volume of sanitizer in the bucket. The fermentation clearly took off, when I checked on it there was residue in the tube. I changed the blowoff to a regular stopper/bubbler when the krausen had died down, but since it had been kept at my parents' place (short drive from my apartment) for aging purposes, I wasn't able to check on it daily. At some point, the tubing ended up sticking out of the sanitizer, essentially making an open path for any aerobes to get in.
The short part of all of this is the end result: on the bottom of the fermenter the cherry extract has clearly settled, but there are sorta ropy-looking things sticking up from the sediment. I'll try to take some pictures to see if anyone recognizes the appearance of the acetobacter. I'm hoping that it might be because of the saccharomyces or lactobacillus strains in with the yeast, but if anyone has experience with this I'd appreciate any tips.
Thanks!
Here's the recipe by the way: http://www.northernbrewer.com/docs/kis-html/1631.html
I transferred my kriek into secondary a few weeks back, on top of two cans of Oregon cherry puree. I rigged up a blowoff tube into a bucket of sanitizer, but I think the tube was too long for the volume of sanitizer in the bucket. The fermentation clearly took off, when I checked on it there was residue in the tube. I changed the blowoff to a regular stopper/bubbler when the krausen had died down, but since it had been kept at my parents' place (short drive from my apartment) for aging purposes, I wasn't able to check on it daily. At some point, the tubing ended up sticking out of the sanitizer, essentially making an open path for any aerobes to get in.
The short part of all of this is the end result: on the bottom of the fermenter the cherry extract has clearly settled, but there are sorta ropy-looking things sticking up from the sediment. I'll try to take some pictures to see if anyone recognizes the appearance of the acetobacter. I'm hoping that it might be because of the saccharomyces or lactobacillus strains in with the yeast, but if anyone has experience with this I'd appreciate any tips.
Thanks!
Here's the recipe by the way: http://www.northernbrewer.com/docs/kis-html/1631.html