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05-27-2008, 10:52 AM
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#1
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Senior Member
Join Date: May 2007
Location: Lake St. Louis, MO
Posts: 1,362
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Is this infected - (picture link)
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This is my first shot at a lager. I am super anal with sanatation, and have yet to have any problems with other batches. But this one just doesn't seem to look right. The white stuff on the surface to me looks like mold. But I don't know if lager yeasts end up with different looking end results or not.
Its time to rack to secondary and I don't want to waste the time if its infected by something.
Take a look and give me an honest opinion!
Thank you very much!
http://i32.tinypic.com/347th5u.jpg
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05-27-2008, 11:44 AM
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#2
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Senior Member
Join Date: Mar 2007
Location: Georgia
Posts: 5,510
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Looks like bubbles and remnants of krausen to me. How long has it been in the primary? If you are racking to the secondary, you have taken at hydrometer sample, right? How did it taste at that point? That is one of the best indicators of infection (off taste).
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05-27-2008, 12:48 PM
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#3
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Senior Member
Join Date: Apr 2007
Location: Brooklyn, NY
Posts: 170
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As Beerific said, you should taste to be sure, but from that picture i don't think the batch is infected
__________________
Primary:Zach and Jack's African Amber, Lil Sparky's Nut Brown
Secondary:
On Tap: Fire In the Hole Red Ale, Sixpoint Righteous Ale
Kegged:
On Deck:Centennial Blonde, Amarillo Cream Ale
"Drinking is the joy of the Russes, we cannot live without this pleasure."
-Vladimir I, Grand Prince of Kiev
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05-27-2008, 01:23 PM
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#4
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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Quote:
Originally Posted by Taipans
I am super anal
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Hmm, okay, nice to meet you, good sir!
No, relax, that's not infected.
Typically, an infected batch won't show visual signs of such.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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05-27-2008, 01:24 PM
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#5
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Senior Member
Join Date: May 2007
Location: Lake St. Louis, MO
Posts: 1,362
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Quote:
Originally Posted by NateKerx
As Beerific said, you should taste to be sure, but from that picture i don't think the batch is infected
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Its been in the primary 4 weeks. Its one of those batches where I got busy. I wanted to do a diacetyl rest and kind of was forced into one as the GFI for the freezers outlet got tripped by our past storm. (I think water gets to the other outdoor ones and flips the GFI when it rains bad, not sure.) But anyhow I didn't know it and the temps raised from 48ish to 60'F and im guessing (hoping) it has only been 24 hours!
And no I didn't take a reading yet, going to tonight. I am guessing it has to be fermented out by now.
Figured if that was mold on the top to just toss it and not mess with this one anymore.  |
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05-27-2008, 01:25 PM
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#6
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by Beerrific
Looks like bubbles and remnants of krausen to me. How long has it been in the primary? If you are racking to the secondary, you have taken at hydrometer sample, right? How did it taste at that point? That is one of the best indicators of infection (off taste).
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+1
You are fine. Looks like CO2 bubbles & foam plus kreuzen. |
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05-27-2008, 02:53 PM
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#7
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Senior Member
Join Date: May 2007
Location: Lake St. Louis, MO
Posts: 1,362
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Quote:
Originally Posted by EdWort
+1
You are fine. Looks like CO2 bubbles & foam plus kreuzen.
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Thanks for making me feel better! I need to get on the racking and such ASAP!
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