Maybe someone can help me here
On 1st of August I brewed my usual Hazy Jane clone that I have brewed on several occasions without incident. This brew proved problematic as I had scaled my recipe up to 25L and I had not taken into account how much volume the extra water and grain would take up in the malt pipe. That aside,after a 30 minute covered whirlpool I chilled the wort down to 25°c and let it sit totally sealed for about 2 hours to allow the trub to settle. After this I pumped the wort into my fermzilla conical, sealed and placed in my ferm fridge waiting for pitching temp of 20°c which took about 2 hours. Before pitching the yeast US-05 I dumped 0.5L of the settled trub into the collection jar, sanitised the butterfly valve on the fermenter and sealed the container and left it in the fridge just to see how much clear wort would settle in the jar. I had also drained the remaining 2.5 Litres of trub (leaving behind the hops) into an empty 5L bottle that had previously contained Chem San and placed that in the fridge again just to see how much the trub would settle leaving clear wort. My reasoning for this was to see how much wort was being wasted by not pouring all of the wort including trub into the fermenter.
After a week in the fermenter the yeast is still going strong SG is already at 1013 expect FG 1011 and it doesn’t show any sign of slowing down.
If you are still reading thank you here is the problem!
Today I noticed the 5L bottle of wort had expanded and on opening the was an alarming hiss. I also opened the caps on the side of the collection jar and wort and trub sprayed everywhere reminiscent of a bottle bomb. Hence my question do I have an infection in my beer any help would be much appreciated thanks
I SHOULD ADD THE CONTAINERS WERE BOTH LEFT @ 20°c
On 1st of August I brewed my usual Hazy Jane clone that I have brewed on several occasions without incident. This brew proved problematic as I had scaled my recipe up to 25L and I had not taken into account how much volume the extra water and grain would take up in the malt pipe. That aside,after a 30 minute covered whirlpool I chilled the wort down to 25°c and let it sit totally sealed for about 2 hours to allow the trub to settle. After this I pumped the wort into my fermzilla conical, sealed and placed in my ferm fridge waiting for pitching temp of 20°c which took about 2 hours. Before pitching the yeast US-05 I dumped 0.5L of the settled trub into the collection jar, sanitised the butterfly valve on the fermenter and sealed the container and left it in the fridge just to see how much clear wort would settle in the jar. I had also drained the remaining 2.5 Litres of trub (leaving behind the hops) into an empty 5L bottle that had previously contained Chem San and placed that in the fridge again just to see how much the trub would settle leaving clear wort. My reasoning for this was to see how much wort was being wasted by not pouring all of the wort including trub into the fermenter.
After a week in the fermenter the yeast is still going strong SG is already at 1013 expect FG 1011 and it doesn’t show any sign of slowing down.
If you are still reading thank you here is the problem!
Today I noticed the 5L bottle of wort had expanded and on opening the was an alarming hiss. I also opened the caps on the side of the collection jar and wort and trub sprayed everywhere reminiscent of a bottle bomb. Hence my question do I have an infection in my beer any help would be much appreciated thanks
I SHOULD ADD THE CONTAINERS WERE BOTH LEFT @ 20°c
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