I brewed 10 gallons of Bo-Pils about 12 months ago, and just about nailed everything. The beer turned out beautifully, one of the best I’ve ever brewed; however, I racked 5 gallons of it to a lagering vessel using an infected siphon (due to this siphon I’ve probably dumped about 20 gallons so far). The clean 5 gallons have been lagering ever since, waiting for a special occasion. The “infected” 5 gallons has been waiting on a counter to be dumped for a few months.
Today I decided to just dump it and be done with it. I thought, what the heck, I’ll taste it again just to be sure. I did. No infection?? I was sure it tasted sour several months ago. But I don’t see a pellicle on top of the beer. So confused.
It appears as if the beer gods have smiled on me! I guess I’ll keg it and hopefully it doesn’t taste sour when it’s cold!
And THAT is why kegging rocks. Also, the siphon should be burned. Maybe slapped around a little too.
Can you share your recipe?
It’s JZ’s recipe from BCS. I didn’t write down what water I used, but it was fairly soft. The recipe calls for an entire pound of Czech Saaz hops (scaled to a 10 gallon batch), and I gotta say it’s worth it. It tastes authentic flat at room temperature; I can’t wait to try it cold and foamy! ;D
Thank you I do have the book.
Good deal that you taste the keg before dumping it.
Another reason to never throw out any homebrew, ever!
Patient: Dr, my arm hurts when I do this.
Doctor: Don’t do that and it wont hurt.
+1 But first, I would tie it to the back of my truck, and drag it down the street, first.