Contamination questions?
- Thread starter nurskyjon
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I'd be willing to say that batch is infected. If you can, ride it out, but don't get your hopes too high.
That's a new one!
We've seen posts where kids have dropped in gummy bears and other candy, small toys, pacifiers, and such, and turned out successful.
A live worm, with whatever was clinging to it, is a new challenge.
Not much you can do about it at this point.
I would try to "fish it out," (pun intended) or rack the beer into another fermenter leaving the worm behind. Then wait and see what happens.
If it turns out successful (which odds may well be above 50/50), perhaps add some toasted wood chips to it, and call it Worm Wood Cream Ale.
We've seen posts where kids have dropped in gummy bears and other candy, small toys, pacifiers, and such, and turned out successful.
A live worm, with whatever was clinging to it, is a new challenge.
Not much you can do about it at this point.
I would try to "fish it out," (pun intended) or rack the beer into another fermenter leaving the worm behind. Then wait and see what happens.
If it turns out successful (which odds may well be above 50/50), perhaps add some toasted wood chips to it, and call it Worm Wood Cream Ale.
Guessing little late now, but could it have been reheated to try fixing it rather than take the risk wait and see?
Not necessarily a full reboil, but whatever a time/temp curve might suggest for some degree of (re)sanitization?
Not necessarily a full reboil, but whatever a time/temp curve might suggest for some degree of (re)sanitization?
Wow, at 5 yrs old he's on the hook for messen up a brew!
Re-heat it. Bring it to a quick boil, cool it and re-yeast it. However, you do need to pull a quart and ferment it on the side before you start the re-heat. Sorry, I just got to know.
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Seeing how that probably scared the you know what out of the worm. You might call and label that beer as "Casting Call"!
Excellent point, I missed that:
Since it was cooled wort it should have been reheated (or reboiled), then rechilled and pitch the yeast.
@nurskyjon was this last night?
Have you pitched yeast yet?
Pasteurization is the term.
(Re)pasteurization can be done anywhere in the range of 150F-180F. At the lower end of the temp range (150F) for a longer time, at the higher end (180F) for a shorter time. Perhaps even a little lower than 150F.
The lower the pasteurization temp the less it will change the character of the beer.
Re-pasteurization is best and should be done, for all security.
Then re-pitch the yeast.
Pasteurization is the term.
Indeed. One of those times when one knows there is the proper term but just can't pull it out at the right time.
We are very curious how this turns out, yes!
Keep us posted, please.
That said, you could still re-pasteurize it, to kill any bacteria that were introduced with the worm. Then rechill it, and pitch new yeast.
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