infection

Well, I thought I had it whipped! ...



...but the bottles of WSSAle3.0 now have a film/scum on them. I figure that as long as they don't live past 2008 they'll be alright. They are developing a crust (pellicle?) though, so you have to ignore that because it breaks up when pouring and flows out with the beer, but they don't taste bad yet.



WSSAle v3.1 is still in the primary. In case I didnt't post about it (and I don't think I did), It was 9lbs. of Munton's mild ale malt+ 1lb. Weyermann's CaraAroma [mashed~150 for 90 minutes] + 1/2oz. EKG 60min. +1/2oz. EKG 7minutes, +1.25lbs. panela sugar (from Columbia- the ingredients' list is: "pressed cane juice") for a starting gravity of 1.060, cooled in kettle on the lanai (that's like a patio to y'all up north) and pitched the next day with SafAle's 33 (IIRC). It is not showing any signs of infections after a week and a half in the fermenter and I will not rack or bottle it until I replace my tubing. That's the number one suspect right now.