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I believe Acetobacter will spoil your product only if there is an oxygen present. So, to prevent that, good airlock would be enough. Once fermentation is in progress, there should be enough CO2 to push the air out, even if airlock is poor. As fermentation slows down, CO2 will be produced in smaller quantities and demands to airlock qualities became higher. I ...


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Does it: A) Look like beer? B) Smell Like Beer? C) Taste like beer? If the answer to A and B is NO, then don't taste it, if the answer to all if Yes then you are good to go.


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After adding the yest and waiting 3-4 days ask these questions... Does it: A) Look like beer? B) Smell Like Beer? C) Taste like beer? If the answer to A and B is NO, then don't taste it, if the answer to all if Yes then you are good to go.


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Dry hopping has a chance of introducing the bacteria that have formed this film, but does not itself cause it. If the brew is still tasting good, keg it and drink it, so long as you have alcohol in there then no pathogens will be able to replicate. I would not bottle as there is a chance of them going Bang! Sometimes these accidents can create great sours. ...



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