Paddy
Active Member
- Joined
- May 18, 2013
- Messages
- 67
- Reaction score
- 0
Hi guys
We brewed a stout a few weeks back. Fermentation stopped the other day so a mate and I got together to bottle it last night.
But we opened it and were hit in the face by a horrible vinegar/leather smell. I even ventured as far as having a swig. You could taste the stout but there was a horrible sour after taste.
As far as I can see from reading it was a bacterial infection and rather than waste the evening bottling a contaminated product we decided to dump it (after shedding a few tears) :-( and go about planning the next brew.
The funny thing though was the FG was 1.0100. OG was 1.050. Which means it fermented to over 5% abv plus there was a LOT of sediment.
I was given to believing that bacteria meant the yeast would not ferment?
There was also a very thin layer of slime on the walls of the FV...
Anyone else experience this?
Cheers,
Paddy
We brewed a stout a few weeks back. Fermentation stopped the other day so a mate and I got together to bottle it last night.
But we opened it and were hit in the face by a horrible vinegar/leather smell. I even ventured as far as having a swig. You could taste the stout but there was a horrible sour after taste.
As far as I can see from reading it was a bacterial infection and rather than waste the evening bottling a contaminated product we decided to dump it (after shedding a few tears) :-( and go about planning the next brew.
The funny thing though was the FG was 1.0100. OG was 1.050. Which means it fermented to over 5% abv plus there was a LOT of sediment.
I was given to believing that bacteria meant the yeast would not ferment?
There was also a very thin layer of slime on the walls of the FV...
Anyone else experience this?
Cheers,
Paddy
