Homebrew What Not To Do: Grain to Glass Spontaneously Fermenting Beer (feat. Jenny!)

I'm going to teach you what happens when you let unfermented beer (with NO YEAST IN IT) sit in a sealed keg for 5 days. This video has an explanation of what went wrong, a full brewday and a review with Jenny!
Equipment links in description below

Chapter links:
00:00 - What went wrong
05:05 - Brewday
13:55 - Review with Jenny

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Clawhammer Supply 120V Electric System (used as a kettle): https://bit.ly/2ugBQKg
Anvil propane burner: https://bit.ly/3j6nD7z
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Jaded Immersion chiller: https://bit.ly/3j8bjUn
Torpedo Keg: https://bit.ly/30c5CwY
Floating Diptube: https://bit.ly/2EC1Qp7
Statis Glycol Chiller: https://bit.ly/2G5hABx
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t



NEIPA (not really though)
New England IPA
8% / 15.5 °P

All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 8 gal
Boil Time: 60 min
Mash Water: 10.63 gal
Total Water: 10.63 gal
Boil Volume: 9 gal
Pre-Boil Gravity: 1.060

Vitals
Original Gravity: 1.068
Final Gravity: 1.009


Mash
Temperature — 152.6 °F — 45 min

Malts (18 lb 3.4 oz)
15 lb 9.7 oz (85.7%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM
2 lb 9.6 oz (14.3%) — Briess Oats, Flaked — Grain — 1.4 SM

Hops (16.12 oz)
4.44 oz (11 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand
1.48 oz (3 IBU) — Amarillo 10.2% — Aroma — 10 min hopstand
1.48 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand
Hopstand at 176 °F

Miscs
11.782 g — Calcium Chloride (CaCl2) — Mash
4.073 g — Epsom Salt (MgSO4) — Mash
4.073 g — Gypsum (CaSO4) — Mash

Yeast
Mystery Yeast
1pkg — Fermentis S-04 SafAle English Ale 75%
1pkg — Fermentis W-34/70 Saflager Lager 83%