I'm so over the robocalls. Who listens to that stuff?
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You can try and get some foam in the beer as it is being bottled, hard to do with beer from the fermenter as there is only about 0.8-1.0 volumes of CO2. My cheap bottling wands will give me some foam. Foam is made of bubbles of CO2. So if you have foam, it has displaced air, and the O2 in the air. This should help cut down on the oxidation of the beer.Also you can tap on the side of the bottle neck with a knife or a spoon and it may create a little foam.
I met my wife at the '96 NHC in NOLA. She totally gets it.I only remember one girl being at that conference. Maybe that's why you met her.
I'm not saying it definitely is pedio, just that it sounds like it. You make a good point about the short timeline, I forgot that it was only a week old, but under the right circumstances it can grow pretty quickly as Denny pointed out. Maybe he's stumbled upon IPM (Ideal Pediococcus Media)
It could definitely be something else, we're diagnosing over the internet.I ain't skird of no beer.I am
I've had beers served to me when I was judging that I just couldn't bring myself to put in my mouth. I've tasted some really foul ones and done my best to diagnose them, but one or two have just smelled too awful to pass my lips.
Just brewed a beer last week that literally is viscous... it's like watered down honey. When I pulled the hydometer out of the cylinder for a gravity check, there was a strand of liquid coming off the hydrometer vice a drop. I'm guessing this beer has some bacteria or some other critter? Any advice on what this is... and if the beer is drinkable?Back to the original post here. Why does everyone think this is infected? There's really not enough description to merit that assessment. The first thing one needs to do is smell and taste a sample and go from there.
I've made a couple of driving trips through England, Scotland and Wales with the then-current editions of CAMRA's The Good Beer Guide. You can basically plan the whole trip around cask ales and have a great time. Even my wife, who doesn't drink beer, enjoyed the pubs we found. Chances are good that if they have fresh cask ale they also pay attention to the food.I live in the UK. Cask beer is everywhere. Some of it is truly outstanding, while there is bad beer in casks too.
CAMRA continues to hold the line that real ale may only be served without the use of CO2, via gravity or hand pump.
I'd love the opportunity to pick and choose between good and bad cask ale. It's going to be a while before the US is ready to live up to CAMRA.