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My cold brew experiment with a mason jar turned into a weird science project
I tried making cold brew in a big mason jar like I saw online, but I left it on the counter for 18 hours instead of in the fridge. The result was this fizzy, sour mess that smelled a little like vinegar. I think the warmth let some weird bacteria grow, which was a total surprise. I learned that temperature really matters for cold brew, not just time. Has anyone else had a batch go fizzy, and how do you keep yours stable?
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lane.drew23d ago
Yeah that fizzy sour mess you described is a real wake up call. I used to think leaving it out was fine if it was just overnight, but warmth really does let the bad stuff grow fast. Now I always start mine in the fridge, no exceptions, because that vinegar smell means it's totally spoiled. It's a bummer to waste the coffee but at least you know for next time.
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wren_rodriguez23d ago
Totally spoiled" feels like a strong take. My fizzy batch just tasted off, not like a health hazard. People have been fermenting drinks on purpose for ages.
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