 Rank: Newbie Groups: Registered
Joined: 4/1/2006(UTC)
Posts: 1
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"i have a wash that was fermented back in january .
is it still good to run off .it was left in the fermenter."
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 Rank: Junior Member Groups: Registered
Joined: 5/13/2007(UTC)
Posts: 86
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"When in doubt....throw it out.
Nobody wants bacteria, or to be doubled over on the floor in pain. Good food handling and sanitary conditions go a long way in life. Don't gamble with food or drink."
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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Has the wash been kept in an airtight container with an airlock?
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Brew,
When ready, open it and taste it. If it tastes like a good sour beer, run it. If it tastes like viniger toss it. Personally, i would do a fast stripping run, store it with some bakeing soda, with a bit of aireation, and do a stripping run later. Very good chance it is still good, particularly if it was a high ABV wash."
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Rank: Junior Member Groups: Registered
Joined: 5/13/2007(UTC)
Posts: 86
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"Probably need more info, to tell for sure. You said its been in the fermenter for around 6 months. I assumed you meant on the lees. If it was racked into a carboy and under airlock there would be no reason to dispose of it. The fermenter however breathes oxygen through its pores, giving harmful bacteria an chance to begin forming. If it was a low alc wash say at 5-8%
and in the presence of rotting lees.... bad things can happen.
If it ran out to say 15% it may keep in contact with rotting lees but have a whole ton of nasties from the cell walls breaking and spilling out the rotting insides. The least will be a funk smell that is tough to get rid of. Anything that can live and breed in a low acl environ is considered bad news. As always I am wrong a fair percentage of the time.
I have to agree with mtnwalker2's comments. Except in the tasting of something that old. If it was me the nose would be it, maybe I just follow the safest path too far. The higher it finished the greater the chance it may still be good."
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Rank: Junior Member Groups: Registered
Joined: 7/13/2006(UTC)
Posts: 28
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I have a wash that has been clearing for 6 months and it is crystal clear! Has been in a plastic 25L container with an airlock on it the entire time, fermented with Turbo 48 yeast. I will let you guys know after its cooked up this weekend!
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Rank: Junior Member Groups: Registered
Joined: 7/13/2006(UTC)
Posts: 28
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6 month wash was perfect and produced clean, clear product, even the last 2-3 quarts were basically clear.
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