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- Oct 26, 2017
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Hello brewers,
I have some issues as was interrupted in making beer and the wort was lying 48hrs at 18degc , 18.4Litres 1064SG before I pitched the yeast . There was pressure in the airlock and it had a creamy top on it and did not smell as the wort did the day when just made. It was a kit tin wort Brewferm Brune plus added grains...but also to make it worse I had a shortage of water late in day and did not sparge the grains until 12 hrs after they had been sitting in a pot ( the original non sparged grain wort was boiled for 20mins and in the fermenter already) but it´s the fact I sparged grains that had been sitting 12hrs at 18degc in my kitchen and added these extra litres late also .
Could I have added bacteria as the damp bags of grains were sitting in the air for 12hrs and then ran hot water sparging into the fermenter and also the fact the total wort has sat 48hrs before pitching . It is pitched now and seems to be fermenting as normal but my bro says botulism can be deadly and not a good idea the 48hrs before pitching. I read online that it is most unlikely that botulism is possible from beer making .
Any advice on this poorly made beer would be welcome .
Cheers
Tony
I have some issues as was interrupted in making beer and the wort was lying 48hrs at 18degc , 18.4Litres 1064SG before I pitched the yeast . There was pressure in the airlock and it had a creamy top on it and did not smell as the wort did the day when just made. It was a kit tin wort Brewferm Brune plus added grains...but also to make it worse I had a shortage of water late in day and did not sparge the grains until 12 hrs after they had been sitting in a pot ( the original non sparged grain wort was boiled for 20mins and in the fermenter already) but it´s the fact I sparged grains that had been sitting 12hrs at 18degc in my kitchen and added these extra litres late also .
Could I have added bacteria as the damp bags of grains were sitting in the air for 12hrs and then ran hot water sparging into the fermenter and also the fact the total wort has sat 48hrs before pitching . It is pitched now and seems to be fermenting as normal but my bro says botulism can be deadly and not a good idea the 48hrs before pitching. I read online that it is most unlikely that botulism is possible from beer making .
Any advice on this poorly made beer would be welcome .
Cheers
Tony
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