RachmaelBenApplebaum
Well-Known Member
Starting Brix/S.G. and pH? Not even those numbers? They can also be a good indicator of why you're having this problem. Short of having a microscope and plates in order to actually count gram-positive bacteria, you don't know if it's infected or not, and your intuition won't account for much. I also suggest using a different yeast like K1V-1116, it's the least fussy yeast I know of, has little to no SO2 problems, and will ferment to dryness.