Ran out of time to do it but because id been careful during the transfer i didn't sweat it.
Anyway went to bottle the remaining brew last nite and when i lifted the lid the stench of vinegar nearly knocked me off my feet
.Emptied it and steeped in a bit of bleach last nite, and this morning i had to do a double oxyclean to get rid off the smell.
I'm hoping the infection got in after the kegging ie thats its not in the kegged batch.
Had a taste test and there might be a slight subtle acidic twang to it though swmbo couldn't taste it so maybe im being paranoid. Also its my first time using perle and a lot of it went into this brew, perhaps thats whats giving it that extra bit of tingle and bite.
Anway acetobacter can only grow in the presence of oxygen so even if it is infected it might never fully take hold in the N2 CO2 environment in the keg. However i've taken a glass full and covered it with clingfilm (loosely just to stop things falling in) and im going to leave it a few days to see if it turns into a sarsons vinegar factory like the fermentor.
If it does i'll have to get the keg down my neck before it goes off or i might cut it with my stout which could probably accomadate a little bit of sourness.
) straight away.
