« on: March 01, 2013, 03:02:40 PM »
You got yourself a souring barrel. Brett can produce lots of ethyl acetate and ethyl lactate, which both smell solventy like acetone.
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I may use some kind of preservative though.
Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure. Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.
Somewhere in my studies I came across this info and wrote it on my cheatsheet:
"1 ml lactic acid per gal max: 400 ppm flavor threshold (6.5 Ml in 5 galllons of BEER is the flavor threshold) so preboiled wort must be less"
would a tranfer to secondary help with this problem? Getting the beer off of the yeast cake...