From the HBD Archive
From: ROTH@SALK-SCI.SDSC.EDU
Subject: re: Dry Hopping
Date: 1989-02-10 18:38:57 GMT

In Digest #69, Len Reed writes:

>I quit dry hopping when I lost a batch of beer to infection.
>Withing 48 hours of adding the hops, the beer had a raging bacterial
>or wild yeast infection....
>I discarded it a couple of days later.

As a novice homebrewer, I immediately asked myself "how did he know that
an infection was present?" As curiosity got the better of basic shyness,
I decided to (finally) pose that question to you experienced brewers.
Specifically, my SO dry-hopped our last batch the night before I began
seeing all the bad press here! We just strained it into the secondary
fermenter last night and it *tastes* ok. So, how do we know if it's
infected?

(Sure hope it's not... we only have 1 secondary w/airlock and only 7-8
magnums of our last batch left... all that lost time :-)

lcr

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