Shanethebarber
Active Member
- Joined
- May 30, 2013
- Messages
- 33
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- 2
Is this infected? I had temp control prob. I pitched new yeast and still no fermentation.
Looks totally fine to me. Maybe you have brewers munchausen disease. There is no way I came close to spelling that right.
Looks totally fine to me. Maybe you have brewers munchhausen disease. There is no way I came close to spelling that right.
I would recommend leaving it alone. If you keep messing with it and opening the bucket to take photos you just may end up with an infection.
When did you pitch your yeast?
There is no krausen ring.
That's the exact reason I wondered about when the OP pitched.
Shane, have you checked the gravity? Have you tasted it?
What was the volume of beer? It looks like about a gallon of beer in 5 gallons of bucket to me from the pictures.
I have not tasted it. I have opened it 3 times. 1 to pitch more yeast after temps were well over 90 almost 100. 2 to take the pic at the start of the thread. 3 now. But now Im gonna open it again to taste it.
It doesn't taste bad..
What were you trying to make again?
you do that.
This is going to end badly
Ahh.. Well the high temps might be ok then. What yeast?
Hmmm...maybe this could be a good sour, crazily enough.
Bang the lid back on this thing, bury it in your basement for a year or so. Don't be alarmed by any loud thumping against the lid that you might hear, but definitely don't open it for a year. Don't screw around with temperature control, just leave it be - you *might* actually have an OK sour in several months. Given everything that has happened, this will probably be the most epic sour of all time. That's how brewing goes sometimes.
Also, get a Sharpie marker and write 'SOUR' on the lid and the bucket. Do not try to clean it out and brew a normal beer in it, you will likely get repeated infections.
Boil sterilize or toss everything that you stuck in this fermenter that you want to use to make normal beers. Toss is the safer option.
Next time, don't leave so much headspace in the fermentor and watch your temps.
You wouldn't want to do extended aging in a bucket. It would likely oxidize really bad.
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