I haven’t posted on here in awhile, but I wanted some opinions on something. I brewed a big imperial stout a few months ago. It finished at 1.028 IIRC, slightly lower than my planned FG. It was then treated with cacao nibs, vanilla beans, coffee beans and toasted coconut for a couple weeks. I’ve used all these adjuncts before in the same fashion, just never together. After that, it was transferred to a 5 gallon bourbon barrel where it’s been sitting for 6 or 7 weeks. I hadn’t bothered looking at the barrel for a few weeks and haven’t sampled yet, but I checked it today and this is what I saw. It has clearly fermented more. I was planning on sampling and possibly kegging it tomorrow. Am I looking at a probable infection here?
Possibly but likely not. I use a bung and airlock when I barrel age and i’ve always seen some activity after transferring. A taste test will give you the information you need here but I wouldn’t give up on it unless it tastes sour
yeah i'm just a noob (only done like 60 brews so far) but imo it seems like the coconut had some sugar and restarted fermentation a bit. i've only gotten infections a couple times but both times it didn't cause fermentation it just put a white mold stuff on the surface of the beer inside the vessel. i think you're fine but i'm certainly no expert
So to give a little follow up. The beer doesn’t seem to be infected. No pedicle, no off flavors, tasted great. Kegged it tonight. You guys were right in that it was probably due to the coconut I guess.
hell yeah man as long as it tastes good that's what matters in the end and after you spent all that time on that beer i'm sure you're stoked it's not going down the drain!
