Post Number: 28
Posted From: 220.127.116.11
|Posted on Monday, March 20, 2006 - 07:32 pm: ||
I brewed a vienna yesterday, first in the double batch. As I said in the other thread. I mashed in the second batch right next to teh vienna as it was cooling. I know some grain dust got in the 70 degree wort. So that it my first concern.
#2 - I ferment in a 15 gallon barrel and up until yesterday I used plastic liners. They were always a little thin so I would double bag. Unfortunately when I went down to check it this morning both bags were floating on top. 10 gallons of vienna is now fermenting in a food grade barrel, that wasn't even washed, and had never been sanitized.
What do you think? What are my chances of it turning out. Ive never had an infection in 85 batches, but I may be looking at #1. When would signs of the infection show up. Would it smell diferently while fermenting or will I not know for a while. Watch craiglist for the impending sale of a box of food grade liners.