Yeah, even when you think you got things nailed down something can still go wrong, always learning. Never had a pedio issue before.
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If in fact you do have a pedio infection (wondering what makes you think you have one BTW?), then you will most definitely have to pitch some brett to clean up the diacetyl that the pedio will produce over time. Otherwise the beer will become a rancid, butter bomb. At this point (if you are convinced it is pedio), then I would probably pitch a couple bottles of sour dregs, and rack it to a carboy for extended aging. It will probably turn out pretty good given 6-9 mos or so.Opened her up today to find a nice white/gray ropey film on top of the beer with characteristic small gray bubble looking growth, also referenced what I saw with various on line pedio images:(
My daughter loves it and is a great player but its all the travel being on a travel team, she's dedicated. Today's game is 3 hours driving for 90 minutes of playing, I need a beer:)Jon,Off to soccer, 44 degrees with gusts up to 35mph. Happy almost June!
Ouch. Damn, that's brutal !
Its now a balmy 50, had to came almost to east Iowa for this game, crazy!
Won't lie, I was never so happy as the day my kids decided to stop playing soccer I'd have supported them all the way if it was their thing, but it wasn't. I love how, with kids soccer mostly played in the spring and fall, that damn near every game is required to be played on chilly, rainy mornings @ 8am. I was sick every spring and fall with headcolds. I sympathize !
Jon,Off to soccer, 44 degrees with gusts up to 35mph. Happy almost June!
Ouch. Damn, that's brutal !
Is there any real difference (for our use) in the PEX or Oetiker?Those are what I use and have never had a leak. You do need a crimp tool but they are readily available. I use them for irrigation system lines as well, no leaks ever:)
I suppose PEX isn't a good description, I mean these...http://www.homedepot.com/p/SharkBite-1-2-in-Stainless-Steel-PEX-Clamp-10-Pack-UC953A/202032891
EC-1118 won't do much good if your problem is an abundance of complex sugars. It's a good yeast for chomping up simple sugars under rough conditions.I really don't think its a wort issue. The recipe is basically pilsner and wheat and a touch of Munich. I employ a step mash and all mash temps were spot on as in previous batches. Past batches with the same process and ingredients finished 9-10 points lower than this batch is sitting:(
If you don't want to waste the extra money on an extra pitch of 1007 then you could try pitching an active pint starter of Lalvin EC-1118 dry champagne yeast. They are typically sold in 5 g packets and are very pH and alcohol tolerant. Only costs around $1 and if it doesn't work then you know you are done at that FG (1.018).
Have you tried rousing the yeast up in suspension?
The question is the topic, but I'm looking to find out how to avoid overdoing it on the adjuncts. According to Papazian, no more than 20% should be used (when using 2-row, anyway). I recently used 2.5g of chocolate in a stout, and while I think it'll be fine, I want to know how to figure out the exact amount I CAN add.
Thanks for any help!