by Bum » Friday Jul 10, 2009 1:05 pm
Yeah, I was pretty disappointed myself. The worst part is that I don't know what I did wrong. Pretty confident of my sanitation. Temps were pretty good. The only thing I can think of was that I didn't peel the ginger, just washed it. But then everything was boiled for over an hour so I really don't know. Wouldn't be so bad if I'd learned something from the experience.
Still, I've just last week bottled a different batch and even right out of the fermenter it is a cracker. Can't wait for it to condition.
[EDIT: Wait, I've just looked back at the thread and was reminded of the malt addition I made after fermentation started. I thought I was pretty strict with my sanitation there but this seems the most likely culprit now.]