"oblivious":3gilugk6 wrote: If your are getting a wild fermentation that fast it also sounds like a big contamination issue/sanitation. Also grain dust is absolutely riddled with lactic acid bacteria[/quote:3gilugk6]
That's true, well, it was 2 or 3 days in fairly warm weather, but I had a feeling that plastic bucket was not right, I had brewed an odd beer that had slight off tastes in it before and had my suspicions. I didn't use it again for fermenting and have since turned it in to a boiler.
In my every optimistic spirit, I just couldn't give up on this one. It was so sour and astringent, and yet I managed to drink about a dozen over a couple of weeks. Late in the evening the thought would cross my mind "it wasn't really [i:3gilugk6]that[/i:3gilugk6] bad was it?" but it really was. What I did then was uncap them all, back in the fermenter with some fresh wort and champagne yeast. Now if the first batch was odd, this one was like a close encounter with an alien life form. It got dumped.
Anyway that's my report from the dark side of brewing.
R
