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- Oct 23, 2013
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Time of course depends on temp.
What is an infection if not something (which can include mold) growing where you don't want it?Technically a mold, not an infect really
Except it isn't, whilst mould can present on the surface, mycotoxins can contaminate the beer.Try this then... a mold a surface issue.
Except it isn't, whilst mould can present on the surface, mycotoxins can contaminate the beer.
https://suigenerisbrewing.com/index...-can-pathogens-survive-in-beer-mould-edition/
When I used those fermenting bins, I would transfer to a secondary in a carboy under airlock after the vigorous part of the fermentation had slowed. At that point the risk of infection increases because of reduced CO2 over the beer. Generally that would be after a week or so. Never had an infection.I had another look today before botteling, it's defo infected with furry bits on top
Tasted bitter but not really sour, so I'll see what it's like once it's conditioned.
I guess it's time for a new fermenter
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