Brad On Bass
Post Number: 150
Posted From: 220.127.116.11
|Posted on Friday, March 23, 2012 - 08:47 pm: ||
So about four days ago, my well meaning, beloved, father-in-law-to-be took it upon himself to move a bunch of stuff into my garage when I wasn't home without telling me. Yesterday, I went to check on a batch of DC's Milo's Alt that I had in secondary in the garage, and lo and behold, the entire airlock/cork had been knocked off the better bottle. Upon further inspection, I found a lot of "garage dust" and other particles floating on the top of it.
To date there are no off-flavors that I can detect, no visible signs of infection, and the beer had finished fermenting out about two weeks ago.
My question is, seeing as this beer calls for extended cold conditioning, do you think I would be better served skipping that step, bottling it immediately, and enjoying it before it has a chance to go sour? I generally tend to err on the side of RDWHAHB, but then again I rarely introduce garage dust into my beers.
Post Number: 881
Posted From: 18.104.22.168
|Posted on Friday, March 23, 2012 - 09:29 pm: ||
I would probably transfer it to a secondary. Siphon from under the dust. Then handle it as you would have without this incident.
Milo's Alt is a good recipe - I have brewed it many times - one of my favorites!
Post Number: 398
Posted From: 22.214.171.124
|Posted on Friday, March 23, 2012 - 09:31 pm: ||
Can you treat it with some Campden tablets to kill whatever is in there, let it sit for a few days, then add some yeast and priming sugar and bottle it. Since some folks use it to treat wine must before pitching yeast, I assume whatever is in it that kills little bugs goes neutral after a while.