infection question

[dresselbrew]

I was letting about a gallon of a porter sit covered with foil. Next to it I was making sauerkraut. I noticed a film on top forming that looks kind of like cobwebs. I haven't tasted it yet but what is it? Maybe a lacto infection from the kraut?

[Crut]

OK i have a question for ya, why did you just have a gallon sitting uncovered?

[dresselbrew]

It was covered with tin foil. I kind of fermented too much and couldn't fit in the keg so I put about 3/4 gallon in a gallon jug and never got around to bottling it yet. I guess it's an experiment now. I just wish I knew what kind of bug it's infected with.

[BadRock]

Have you tasted it yet? It might no be infected at all. Or maybe you just invent the next BJCP style, Sauerkraut Porter! I'd email Charlie Papazian now.

But honestly if it was covered with foil you should be fine, could just be some strange yeast activity.

[Bugeater]

I am more curious about the sauerkraut. How does it taste? Recipe maybe? It's been years since I've had homemade sauerkraut.

If the beer is infected from the sauerkraut, it is probably a combination of lactobacillus and acetobacter.

Wayne
Bugeater Brewing Company

[dresselbrew]

The porter is Denny's BVIP without vanilla or bourbon and it's probably not imperial either.... damn I guess it' loosely just based on Denny's recipe. I haven't tasted it yet. I didn't want to disturb the crap on top yet in case it turns out ok. It's not hurting anything sitting there. Not sure if it'll be anything to write about but you never know.

As for the kraut there Bug. This is the second time I made it and it's better than store bought if I do say so myself. The reason is because when it's fresh it's so damn crunchy unlike store bought. This time I cut up some jalapeños and put them in part of it as well.... wow that rocks.... not to spicy but it gives such a good flavor. I'll give the recipe here then add it to the Great Food VigArously section.

2 teaspoon non iodized salt per 1 lb shredded cabbage
top with 1.5 tablespoon per quart water or 1 teaspoon per cup water for the brine.. I think this is the same... I'm not going to look it up I'm just reading my notes. If you want more directions look at the Great Food VigArously section.

[Bugeater]

Thanks.

Wayne
Bugeater Brewing Company