graysalchemy
Active Member
- Joined
- Apr 15, 2010
- Messages
- 53
- Reaction score
- 21
After posting about the pitfalls of leaving your beer to long in a dirty FV and not taking my own advice i came in today to be greeted by this
It had been a slow ferment not particularly dirty but it had been slow 10 days. I turned up the temp to 21 from 19 for a diacetyl rest over the weekend. I had the Maxi cooler on as well so the temp won't have got above 21.5c.
Anyway tasting the beer from just below the surface it tasted fine so I transfered through the bottom drain tap into a clean FV leaving probably the last 4" with the infected crud on top.
It is now back in the fermentation cupboard chilling at 11c. I will see how it is in the morning, but i won't be able to bottle until later in the week.
Fingers and toes crossed. :evil: :evil:
It had been a slow ferment not particularly dirty but it had been slow 10 days. I turned up the temp to 21 from 19 for a diacetyl rest over the weekend. I had the Maxi cooler on as well so the temp won't have got above 21.5c.
Anyway tasting the beer from just below the surface it tasted fine so I transfered through the bottom drain tap into a clean FV leaving probably the last 4" with the infected crud on top.
It is now back in the fermentation cupboard chilling at 11c. I will see how it is in the morning, but i won't be able to bottle until later in the week.
Fingers and toes crossed. :evil: :evil:
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