Well if it tastes like vinegar then it is almost certainly acetobacter. I had a stout go to vinegar but that took 5 weeks in the bottle to happen. I actually kept some as it was as good as any balsamic vinegar. I did try distilling some but got low yield and the vinegar taste was still there to some extent. However that was one of my first distillations so maybe running slowly and careful cuts might get you something. Love the microscope footage really fascinating, but afraid I know less than you about what we are seeing there. Keep it coming I will be showing this to a microbiologist. Will report back if she can shed any light on your questions.
I'm planning to do a low and slow distillation to try and get good separation. Hopefully it works out in my favor! Maybe I'll save a bottle of the spoiled beer to use in place of vinegar just in case haha. I love looking at samples under the microscope! So I'm glad you enjoy them as well!
Well if it tastes like vinegar then it is almost certainly acetobacter. I had a stout go to vinegar but that took 5 weeks in the bottle to happen. I actually kept some as it was as good as any balsamic vinegar.
I did try distilling some but got low yield and the vinegar taste was still there to some extent. However that was one of my first distillations so maybe running slowly and careful cuts might get you something.
Love the microscope footage really fascinating, but afraid I know less than you about what we are seeing there. Keep it coming I will be showing this to a microbiologist. Will report back if she can shed any light on your questions.
I'm planning to do a low and slow distillation to try and get good separation. Hopefully it works out in my favor! Maybe I'll save a bottle of the spoiled beer to use in place of vinegar just in case haha. I love looking at samples under the microscope! So I'm glad you enjoy them as well!