I'm almost certainly being paranoid but how do you tell if you have a wild yeast infection?
My weissbier went bonkers yesterday, yeasty foam spewing everywhere. Now that in itself was to be expected, judging by the reviews the yeast gets (wyeast Weihenstephan Weizen), this seems to be normal.
However it smells very vinegary, not at all like usual brews where I could sniff the airlock all day (weird I know but I bet I'm not the only one).
Anyone used this yeast or similar, and experienced the same? It's the first time I've used this sort of yeast so no benchmark.
What concerns me was I racked my ginger beer effort into this fv before bottling it. It was only in there for an hour or two, but with unpeeled ginger and orange zest in there, it strikes me as a prime candidate for wild yeast...I used wvp to sterilise as I usually do.
My weissbier went bonkers yesterday, yeasty foam spewing everywhere. Now that in itself was to be expected, judging by the reviews the yeast gets (wyeast Weihenstephan Weizen), this seems to be normal.
However it smells very vinegary, not at all like usual brews where I could sniff the airlock all day (weird I know but I bet I'm not the only one).
Anyone used this yeast or similar, and experienced the same? It's the first time I've used this sort of yeast so no benchmark.
What concerns me was I racked my ginger beer effort into this fv before bottling it. It was only in there for an hour or two, but with unpeeled ginger and orange zest in there, it strikes me as a prime candidate for wild yeast...I used wvp to sterilise as I usually do.
