secondary?
> comtamination but thats all. I meant to keg earlier but my ‘promised’ > keg never arrived from the Soda Keg Fairy. Damn Fairies. Can it be > saved? One month is not at all long for secondary. It’s perhaps average. Mine generally sit at least a month in the secondary at room temperature. The first thing I always do with an infected beer, wine or mead is to pasteurize it to halt the infection from getting even worse. Slowly bring it up to 165F-170F, hold for 10 minutes or so, then chill, package, and reintroduce some fresh yeast (preferably a small starter of active yeast, but I’ve also used just rehydrated dry) If the taste is OK at this point, nothing more is required. In your case, the only thing I can recommend from experience is dry hopping. Just go out and pick up an ounce of 3-6% AA whole finishing hops appropriate to the beer style. If using pellets, add in a hop bag and put a copper pot scrubber over the bottom of the long dip tube. I’m not sure if pellet hops do as well for d
