3 brews get contaminated, not infected
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I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett contamination (brett infection"brett infection").

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett contamination (brett infection).

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett contamination ("brett infection").

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2 added 22 characters in body; edited tags; edited title
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How to identify a brett infectioncontamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett contamination (brett infection?).

How to identify a brett infection

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett infection?

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett contamination (brett infection).

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source | link

How to identify a brett infection

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer says:

Brettanomyces is supposed to smell like horse sweat or a horse blanket. Raise your hand if you know what a horse smells like. From sweat, I mean. Anyone? I think Brettanomyces smells like leather, myself.

I've tasted my share of lambics, and I'm not getting any leathery or sourness. It's kegged in a 6 liter, so there's no traditional 'gusher test', but it seems to be pouring normally.

What ideas are available to attempt to prove or disprove that this beer has a brett infection?